Creamy Mango Pie

4.48 from 19 votes

Calling all cream pie lovers! This creamy mango pie has a graham cracker crust topped with mango custard and a mountain of fresh whipped cream and toasted coconut flakes.

Prep Time20

Cook Time40

Cooling Time1

Total Time1

Course: Dessert

Cuisine: American

Keyword: graham cracker crust, mango cream pie, toasted coconut

Servings: servings

Author: Stephanie Wise

Ingredients

For the graham cracker crust:

12 sheets graham crackers finely crushed (about 1 ½ cups crumbs)
⅓ cup granulated sugar
6 tablespoons unsalted butter melted

For the mango filling:

4 egg yolks
14 ounces sweetened condensed milk
¾ cup fresh mango puree see notes
2 tablespoons lime juice

For the whipped cream topping:

2 cups heavy cream cold
⅓ cup granulated sugar
1 cup unsweetened coconut flakes toasted (see notes)

US Customary - Metric

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.

Nutrition