Title: Mango-Coconut Pie with Mango Coulis
Categories: Dessert Pie
Yield: 1 Pie

2		Cup graham cracker crumbs
1/4		Lb. butter, melted
1 1/2		Cup toasted coconut flakes divided, plus extra for garnis
5		*** egg yolks
1/4		Cup plus 1 Tbs cornstarch
3/4		Cup sugar, divided
2 1/2		Cup milk
1/2		Cup coconut cream
1		*** vanilla bean, split
1		Cup diced mango
		Sweetened whipped cream for topping
		Mango Coulis, for
		Serving

Mango Coulis:

: 2 cup cubed mangoes : 1/2 cup sugar

Combine mango and sugar in a blender and process. Add enough water to make a pourable sauce. Yield: About 2 1/2 cups

Preheat oven to 325 degrees F. Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9 in. pie tin; bake 8 minutes. Set aside to cool.

In a mixing bowl combine egg yolks, cornstarch and half of sugar. In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil. Reduce heat to very low. Ladle 1/2 cup of milk mixture into egg mixture, whisking constantly to temper eggs. When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking. Cook, stirring constantly, until cream thickens to consistency of mayonnaise. As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water. Cool thoroughly, stirring from time to time. Fold in diced mango and remaining coconut. Pour into graham cracker crust and chill to set. Top with sweetened whipped cream, sprinkle with coconut and serve with Mango Coulis.

Yield: 8 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE094

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