Recipe - Mango-Coconut Pie With Mango Coulis

2 cup Graham cracker crumbs
1 Stick butter,, melted
1 One half cup Toasted coconut flakes,
divided, plus extr, for
garnis
5 Egg yolks
One fourth cup Plus 1 tablespoon cornstarch
Three fourths cup Sugar,, divided
2 One half cup Milk
One half cup Coconut cream
1 Vanilla bean,, split
1 cup 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 9inch 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 One half 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 icewater. Cool thoroughly, stirring from time to time.
Fold in minced 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
Posted to MCRecipe Digest V1 #328

Recipe by: ESSENCE OF EMERIL SHOW #EE094

From: Meg Antczak meginny@frontiernet.net

Date: Wed, 4 Dec 1996 08:11:42 0500