Mango-coconut Pie With Mango Coulis

Preheat oven to 325 degrees F. Combine graham cracker crumbs, butter
and 1 cup of coconut flakes and press into a 9-inch pie tin; bake 8
minutes. Set aside to cool.

In a mixing bowl combine egg yolks, 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.

Yield: 8 servings