creamy mango pie
If you need a go-to pie recipe for the summer, this Creamy Mango Pie is IT. A homemade graham cracker crust is topped with a fresh mango custard filling, pillowy whipped cream and toasted flaked coconut for the ultimate dessert worthy of any occasion.
Holy cow, you guys. This pie is everything I’ve ever wanted in a pie and then some. Sweet, cookie-like graham cracker crust? Check. Creamy fresh mango filling? Check. Mountains of homemade whipped cream and crunchy toasty coconut flakes? Check check.
Creamy Mango Pie
I cannot stress enough how much you need to make this creamy mango pie this summer. The layer of mango custard is INSANE, and the whole thing is easy to make — and this is coming from someone who is often afraid to make pies and cakes (I’m just not very good at the assembly). This pie is different: Every component is simple to prepare and the whole thing comes together without a fuss. The hardest part of the entire recipe is not eating the entire pie in one sitting. I speak from experience.
The inspiration for this recipe comes from a single image of mango pie I saw in an email newsletter the other week. I’d never before heard of such a thing, and I just couldn’t shake it. As a self-professed mango fanatic and a lover of pie, I just knew the combination of the two needed to be in my life and, subsequently, yours. So I did all of my research on mango pie and landed upon this custard-like variation.
But I couldn’t just stop there. Because the idea of a mango pie without some sort of creamy whipped topping just made me sad, I decided to go big or go home here for you guys. I hope you agree — this pie was made to be ultra-creamy.
How to Make Mango Pie
So, how do you make this pie, exactly? Let’s start with a sweet graham cracker crust. I made a homemade graham cracker crust that is easy-peasy — but between you and me? A store-bought graham cracker crust would work just fine, too. It is summer, after all, and the living should be easy.
Once the crust is done, let’s make the mango filling! Combine egg yolks, sweetened condensed milk, mango puree (basically blended mango) and lime juice. Bake it until it’s set, then cool and refrigerate. It’s essentially the same concept as a Key lime pie, but with MANGO. I’m here for it.
Finally, let’s top everything off with a mondo amount of whipped cream because we can. And some toasted coconut for good measure. Then, we devour.
Tips for the Best Mango Pie
To cap off this love letter to the creamy mango pie, here are a few tips for baking your best-ever pie:
1. If you think you can make it a no-bake graham cracker crust, my friend, you are correct. You don’t NEED to prebake the crust — just stick it in the fridge or freezer until it’s set before adding the mango filling. That being said, I like to pop my graham cracker crust in the oven for a few minutes to ensure it will hold up to any filling I put in it. The baking solidifies the crust so that it’s more cookie-like than crumbly. In conclusion, either way works — you do you!
2. Allegedly you can find mango puree in grocery stores, and if you’re one of the lucky ones who can find it, good for you! For the rest of us, blending fresh or frozen mango chunks in a high-speed blender works just as well. If you’re using frozen, be sure to let the blended mixture warm up a bit before adding it to the filling mixture.
3. Add the whipped cream topping just before you’re ready to serve the pie. It will hold up fine for a day or two covered in the fridge, but for best results, it’s best to leave the whipped cream off until right before you serve.
I’m already dreaming up other creamy fruit pies to make in the future (strawberry? orange?? passionfruit???) but for now, I’m going to just sit and enjoy this creamy mango pie down to the last crumb. Highly suggest you do the same.Print
Calling all cream pie lovers! You + this creamy mango pie = MFEO. A graham cracker crust is topped with mango custard, a mountain of fresh whipped cream and toasted coconut flakes for the best pie of your summer.
For the graham cracker crust:
- 12 full sheets graham crackers, finely crushed (about 1 1/2 cups crumbs)
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
For the mango filling:
- 4 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup fresh mango puree*
- 2 tablespoons fresh lime juice
For the whipped cream topping:
- 2 cups cold heavy cream
- 1/3 cup granulated sugar
- 1 cup unsweetened coconut flakes, toasted**
- 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.
- *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.
Keywords: mango cream pie, graham cracker crust, toasted coconut
P.S. Dreaming of more pies? Here are a few faves: