Description
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.
Ingredients
Scale
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**
Instructions
- 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.
Notes
- *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