Decadent Creamy Mango Pie!
I still had a few mangoes in the fridge so decided to make this rich and delicious pie.
I found the recipe online (www.girlversusdough.com) and tweaked it just a little bit. I used less sugar in the graham cracker crust, more mango puree in the pie, and less sugar in the whipped cream topping. These mangoes were super ripe so extremely flavorful and sweet.
FOR THE GRAHAM CRACKER CRUST:
12 full sheets Graham Crackers
1/4 cup sugar
6 Tbsp. butter
Preparation for the crust:
Heat oven to 350 degrees. Add 6 Tbsp. butter into the 9 inch pie plate you will bake the pie in. Put in the oven while it is heating to melt the butter.
Add the Graham Crackers to a large zip-lock bag. Smash them into fine crumbs using a heavy rolling pin.
|That marble rolling pin was my Mom’s;
a very special gift from my Dad to her one Christmas.
She cherished it. I do, too.
Add 1/4 cup sugar right into the bag and mix thoroughly. When butter is melted add the crumb/sugar mixture and mix in the pie plate.
Once thoroughly mixed with the butter, firmly press the crumbs into the bottom and sides of the 9 inch pie plate. This made a fairly thick crust so a 10″ pie plate would have worked even better. Plus once I made the pie filling I had a little filling left over so next time will use a slightly bigger pie plate. Bake the crust for 8-10 minutes until lightly golden brown. Cool completely on a wire rack or can even be made a day or two in advance and kept in refrigerator until ready to fill. Reduce oven temp to 325 degrees.
INGREDIENTS FOR MANGO FILLING:
4 egg yolks
1 can (14 oz.) sweetened condensed milk
1 cup mango puree
2 Tbsp. freshly squeezed lime juice
Big pinch of salt (The original recipe did not call for salt, but I figured with all this sweetness we needed a little balance.)
Preparation for the mango pie filling:
To make the mango puree, peel and chop mango and blend in blender, mini-max or use a hand blender until the mango is very creamy with no lumps.
In a large bowl beat egg yolks, using an electric mixer, on high speed until they are thick and a creamy, pale yellow; 3-4 minutes.
|This is the color you want the egg yolks to be.|
Add sweetened condensed milk and beat an additional 2 minutes. Add mango puree, lime juice and salt and mix until well combined. Pour mango mixture evenly into the fully cooked and cooled Graham Cracker crust.
|Pie ready to go into the oven.|
Bake 25-30 minutes until center of mango mixture is just set. If the crust begins to get too brown, cover the edges with foil.
I ‘tested’ the pie to see if a knife came out clean as it would in a custard. It did not, but the pie sets up beautifully as it cools. Place on a rack and cool completely, then cover and put in the refrigerator until ready to serve.
FOR THE WHIPPED CREAM TOPPING:
2 cups cold heavy cream
2 Tbsp. sugar
1 cup toasted coconut
Preparation for the topping:
You can toast the coconut several days before serving the pie. Keep in a tightly covered glass container on the counter. TO TOAST THE COCONUT: I use the oven-top method. Heat a heavy-bottomed skillet to medium high. Add the coconut and let it brown, stirring often until desired toastiness. Coconut catches quickly so watch closely and stir often for 3-5 minutes.
I like to place the bowl and beaters for whipping cream in the freezer before beginning. The cold utensils help the cream whip faster. Place 2 cups cream and sugar and whip at high speed until stiff peaks form. Spread the whipped cream over the pie and top with about a cup of toasted coconut.
|My husband, Jerry enjoying a slice of Creamy Mango Pie!|
This pie is ridiculously good and fairly easy to make, especially if you do in steps. The mango puree, Graham Cracker crust and toasted coconut can all be made in advance. Once you have topped with whipped cream and toasted coconut, place a few tooth picks into the pie and cover with plastic wrap to store in fridge until ready to serve. That way the plastic wrap does not stick to the topping.
|As you may notice, this pie has already been dipped into!|
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