2 c Graham cracker crumbs
1 Stick butter,, melted
1 1/2 c Toasted coconut flakes,
-divided, plus extr, for
-garnis
5 Egg yolks
1/4 c Plus 1 tablespoon cornstarch
3/4 c Sugar,, divided
2 1/2 c Milk
1/2 c Coconut cream
1 Vanilla bean,, split
1 c Diced mango
Sweetened whipped cream,,
-for topping
Mango Coulis, for serving,
-(recipe follows)
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
Yields
1 Servings