Mango-Coconut Pie with Mango Coulis

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Title: Mango-Coconut Pie with Mango Coulis
Categories: Pies, Fruits, Bakery
Yield: 8 Servings

2 c Graham cracker crumbs
1/4 lb Butter; melt
12 c Toasted coconut flakes;
-divide, + extra for garnish
5 Egg yolks
1/4 c + 1 tb cornstarch
3/4 c Sugar; divide
2 1/2 c Milk
1/2 c Coconut cream
1 Vanilla bean; split
1 c Mango; dice
Sweetened whipped cream;
-for topping
MANGO COULIS; for serving
2 c Mangos: cube
1/2 c Sugar

Preheat oven to 325~. Combine graham cracker crumbs, butter and 1 c of
coconut flakes and press into a 9" pie tin; bake 8 minutes. Set aside to
cool. In a mixing bowl combine egg yolk+, cornstarch and half of sugar. In
a saucepan combine milk, remaining sugar, coconut cream and vanilla bean
and bring to a boil. Reduce heat to very low. Ladle 1/2 cup of milk mixture
into egg mixture, whisking constantly to temper eggs. When bottom of egg
bowl is warm to the touch, pour egg mixture into saucepan, whisking. Cook,
stirring constantly, until cream thickens to consistency of mayonnaise. As
soon as mixture thickens, strain through a fine sieve into a bowl set in
another bowl of ice-water. Cool thoroughly, stirring from time to time.
Fold in diced mango and remaining coconut. Pour into graham cracker crust
and chill to set. Top with sweetened whipped cream, sprinkle with coconut
and serve with MANGO COULIS-Combine mango and sugar in a blender and
process. Add enough water to make a pourable sauce. Yield: About 2 1/2
cups. Source: Essence of Emeril, Emeril Lagasse, TFVN. MM Waldine Van
Geffen vghc42a@prodigy.com.

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