Creamy Mango Pie Recipe
This creamy mango pie features a crisp graham cracker crust filled with a luscious mango custard, topped with a light whipped cream and toasted coconut flakes. Perfectly balanced with lime juice for a tangy twist, this dessert is a tropical treat that is sure to impress at any gathering.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 12 sheets graham crackers, finely crushed (about 1 ½ cups crumbs)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 egg yolks
- 14 ounces sweetened condensed milk
- ¾ cup fresh mango puree
- 2 tablespoons lime juice
Topping
- 2 cups heavy cream, cold
- 1/3 cup granulated sugar
- 1 cup unsweetened coconut flakes, toasted
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a large bowl, combine the finely crushed graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Stir until the mixture is well combined. Firmly press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until the crust is lightly browned. Remove from oven and cool completely on a cooling rack. Reduce the oven temperature to 325°F.
- Make the filling: In a separate large bowl, use an electric hand mixer on high speed to beat the egg yolks for 3-4 minutes until thick, creamy, and pale yellow. Gradually add the sweetened condensed milk and beat on medium-high speed for another 2 minutes. Stir in the fresh mango puree and lime juice until well combined.
- Assemble and bake: Pour the mango mixture evenly into the fully cooled crust. Bake for 25-30 minutes at 325°F until the center of the mango mixture is just set. If the crust edges begin to brown too much, cover them with foil to protect during baking.
- Cool the pie: Transfer the pie to a cooling rack and allow it to cool completely, about 1 hour. Once cooled, cover and refrigerate until ready to serve.
- Prepare the topping and serve: Just before serving, in a large bowl, beat the cold heavy cream and 1/3 cup granulated sugar on high speed using an electric hand mixer until stiff peaks form. Spread the whipped cream evenly over the top of the chilled pie. Sprinkle generously with toasted coconut flakes to finish. Serve chilled.
Notes
- For fresh mango puree, blend ripe mango flesh until smooth. If mangoes are not in season, frozen mango chunks can be thawed and pureed as a substitute.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F for 5-7 minutes or until golden brown, stirring occasionally to prevent burning.
- Ensure the heavy cream is well chilled for best whipping results.
- Cover the pie edges with foil during baking to avoid over-browning of the crust.
Find it online: https://yumntasty.com/creamy-mango-pie-recipe/
