Mango Coconut Cream Pie

Here is another one of my original recipes. I decided on yet another tropical pie to use fruits that are commonly grown in my country. This Mango Coconut Cream Pie is both refreshing and delicious. Best of all, there's no baking involved☺ I had tons of fun preparing it and hope you will too.

Ingredients:

Crust:

• 9” Graham Cracker Pie Shell

 Coconut Cream Filling:

• 2 cups coconut milk
• 2 cups grated coconut or 1 package coconut flakes (7 oz)
• ½ cup sugar
• ¼ cup corn starch
• 1 egg yolk

Mango Filling:

• 3 large mangoes
• ½ cup sugar (or less depending on tartness of mangoes)
• ¼ cup corn starch
• 1 egg yolk

 Topping

• Frozen cool whip (thawed)
• Toasted coconut flakes
• Mango wedges

Directions:

Coconut Cream Filling:

1. Pour coconut milk in a hard pot
2. Add coconut flakes (leave enough over for topping).
3. Stir in sugar, cornstarch and egg yolk
4. Place pot on medium heat and stir constantly. Remove from heat when mixture begins to thicken.
5. Pour mixture into pie shell and allow to set.

Mango Filling:

1. Peel, cube, then puree mangoes
2. Pour puree into a pot
3. Mix in sugar, cornstarch and egg yolk
4. Place pot on medium heat and stir constantly. Remove from heat when mixture begins to thicken.
5. Pour on top of the coconut cream mixture and place in refrigerator.

Topping:

1. Spoon thawed cool whip into piping bag (with tip inserted)
2. Remove pie from the fridge and begin designing. (You don’t have to be a pro at piping, I certainly am not, lol!! Just have fun with it)
3. Toast remaining coconut flakes and sprinkle over cool whip.
4. Place mango wedges in desired pattern on top of pie. Slice and enjoy 

Note:      Keep pie refrigerated.