Mango-Coconut Pie with Mango Coulis

• 2 cups graham cracker crumbs
• 1/4 pound butter melted
• 1 1/4 cups coconut, shredded, unsweetened (desiccated) toasted, divide, + extra for garnish
• 5 each egg yolks
• 1/4 cup cornstarch
• 1 tablespoon cornstarch
• 3/4 cup sugar divided
• 2 1/2 cups milk
• 1/2 cup coconut cream
• 1 each vanilla bean split
• 1 cup mangos diced
• 1 x whipped cream sweetened, for topping
• 2 cups mangos cubed
• 1/2 cup sugar

1. Preheat oven to 325F (160C).
2. Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9 inch pie tin; bake 8 minutes.
3. Set aside to cool.
4. In a mixing bowl combine egg yolk+, cornstarch and half of sugar.
5. In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil.
6. Reduce heat to very low.
7. Ladle 1/2 cup of milk mixture into egg mixture, whisking constantly to temper eggs.
8. When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking.
9. Cook, stirring constantly, until cream thickens to consistency of mayonnaise.
10. As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water.
11. Cool thoroughly, stirring from time to time.
12. Fold in diced mango and remaining coconut.
13. Pour into graham cracker crust and chill to set.
14. Top with sweetened whipped cream, sprinkle with coconut and serve with MANGO COULIS Combine mango and sugar in a blender and cups.

graham cracker crumbs, butter, coconut, egg yolks, cornstarch, cornstarch, sugar, milk, coconut cream, vanilla bean split, cream, sugar

Taken from recipeland.com/recipe/v/mango-coconut-pie-mango-coulis-6075 (may not work)