2 cups graham cracker crumbs
1 stick butter, melted
1 1/2 cups coconut flakes, divided. Plus extra for garnish
5 egg yolks
1/4 cup cornstarch Plus 1 Tbl
3/4 cup sugar, divided
2 1/2 cups milk
1/2 cup coconut cream
1 vanilla bean, split
1 cup diced mango
Sweetened Whipped cream for topping
2 cups cubed mangos
1/2 cup sugar
Preheat oven to 325F.
Combine graham cracker crumbs, butter and 1 cup of coconut flakes.
Press into a 9-inch pie tin and 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. Then 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 the saucepan, whisking.
Cook, stirring constantly, until cream thickens to consistancy 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.
Combine mango and sugar in a blender and process. Add enough water to make it a pourable sauce.
Yield: about 2 1/2 cups.