If you’ve never experienced eating a creamy mango pie, you are in for a real treat. Whip up this super easy recipe for a forkful of summer.
Crust Ingredients
1-1/2 Cups Graham Crackers, finely crushed (about 12 full sheets of graham crackers)
1/3 Cup Granulated Sugar
6 Tbl Melted Butter
Filling Ingredients
4 Egg Yolks
1 Can (14 oz) Sweetened Condensed Milk
3/4 Cup Fresh Mango Puree* (instructions follow)
2 Tbl Fresh Lime Juice
Topping Ingredients
2 Cups Cold Heavy Cream
1/3 Cup Granulated Sugar
1 Cup Unsweetened Coconut Flakes, toasted**
Preparation
Heat oven to 350°F. In a large bowl, stir graham cracker crumbs, 1/3 cup sugar and butter until well combined. Firmly press mixture evenly into bottom and up sides of 9-inch pie plate. Bake 8-10 minutes until lightly browned. Cool completely on a cooling rack. Reduce oven temperature to 325°F.
In a separate large bowl using an electric hand mixer on high speed, beat egg yolks 3-4 minutes until thick, creamy and pale yellow. Add sweetened condensed milk; beat on medium-high speed another 2 minutes. Stir in mango puree and lime juice until well combined.
Pour and spread mango mixture evenly into bottom of fully cooled crust. Bake 25-30 minutes until center of mango mixture is just set. If crust is getting too brown, cover edges with foil. Transfer pie to cooling rack to cool completely, about 1 hour. Cover and refrigerate. Just before serving, make the whipped cream topping: In a large bowl using an electric hand mixer on high speed, beat heavy cream and 1/3 cup sugar until stiff peaks form. Spread whipped cream evenly over top of pie. Sprinkle with toasted coconut.
*Notes
*To make mango puree, blend peeled and chopped fresh or frozen mango until smooth. If frozen, let mango puree come to room temperature before using. **To toast coconut flakes: Heat oven to 350°F. Spread coconut flakes evenly on rimmed baking sheet. Toast in oven 3-5 minutes, stirring every 2 minutes, until lightly browned.
Looking for more tasty mango recipes? Find more at mangofestkeywest.com
