





….Monday’s are often the most dreaded day of the week, dragging on until no ends but mine actually turned into a tropical affair finishing off this mango topped pie. I became inspired for this recipe by Martha Stewart’s August issue of Living because the filling included cornmeal which I had never seen in a pie, so why not give it a shot. Secondly, I LOVE fresh mango in the summer, it’s that kind fruit where a few moments of indulging bring you back on sandy shores of a tropical location. Can you tell I’m missing Jamaica today.
The filling surprisingly resembled the texture and consistency of pecan pie, but not as fattening or heavy. It isn’t your typical pie filling, and that’s why I enjoy it so much!
…..even after 6 years this fresh Mango Coconut Cream Pie is even more delicious than I remembered and loved. It’s a must for summer entertaining!!
- Almond Coconut Crust {Recipe Below}
- 2/3 cup - Raw Sugar
- 1/3 cup - Dark Brown Sugar
- 1 tablespoon - Honey
- 1/2 teaspoon - Salt
- 2 teaspoons - Fine Cornmeal
- 2 Large - Eggs + 1 Yolk
- 1/2 teaspoon - Pure Vanilla Extract
- 1/4 cup plus 2 tablespoons - Unsalted Butter, melted
- 1 1/4 cups - Unsweetened Coconut Flakes, toasted {plus more for top}
- 2 to 3 - Mangoes {ripe & firm}
- To make the shell, pre-heat oven to 375*F and press the dough into the pie pan. Prick the bottoms with a fork and chill until firm, about 30 minutes. Line with parchment and fill with pie weights, or dried beans.
- Par-bake until edges turn golden {about 12 to 15 minutes, rotating halfway}.Remove the weights and cool slightly.
- To make the filling, mix the sugars, honey, salt and cornmeal. Whisk in the eggs, yolk and vanilla until combined. Then add in the butter and coconut. Pour the filling into the parbaked shell, about 3/4 of the way up {Don't fill to the brim, the filling rises so it will be harder to decorate}.
- Bake until the filling is set and lightly golden {about 20 to 30 minutes}. Allow to cool completely.
- To assemble the pie, peel, core and thinly slice your mangoes. Starting from the outer edge of the pie, roll each mango slice to create a swirl like rosette and place around the pie, finishing in the center. Brush the top lightly with warm honey and sprinkle with toasted coconut flakes. Serve at room temperature or chilled.
- Refrigerate, wrapped, up to 4 days.
- 2 tablespoons - Coconut Oil, melted
- 1 1/2 cups - Almond Flour
- 2 tablespoons - Unsweetened Shredded Coconut
- 1 teaspoon - Salt
- 2 tablespoons - Pure Maple Syrup
- In a medium bowl, whisk together the flour, coconut and salt. In a separate bowl, combine the maple syrup and coconut oil. A little at a time, add the dry ingredients into the wet, stirring until dough comes together.
- Gently press the dough into the pie pan and par-bake with pie weights, or dry beans, until golden brown {12 to 15 minutes}.
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