Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup mango puree
- 1/2 cup coconut milk
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, cut into small pieces
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9-inch pie dish
- Whisk
- Saucepan
- Mixing bowl
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the pre-made pie crust in the pie dish and set aside.
3. In a blender or food processor, puree the mango until smooth.
4. In a saucepan, whisk together the mango puree, coconut milk, sugar, eggs, butter, cornstarch, and salt.
5. Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 10 minutes.
6. Remove the saucepan from the heat and stir in the shredded coconut.
7. Pour the mango-coconut curd into the prepared pie crust.
8. Bake the pie for 20-25 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool to room temperature before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes one 9-inch pie, which serves 8 people.
Nutritional information:
Calories per serving: 320
Fat: 17g
Carbohydrates: 38g
Protein: 4g
Fiber: 1g
Sugar: 25g
Substitutions for ingredients:
- Mango puree: You can use any fruit puree of your choice, such as peach, apricot, or raspberry.
- Coconut milk: You can use regular milk or cream instead of coconut milk.
- Sweetened shredded coconut: You can use unsweetened shredded coconut or omit it altogether.
Variations:
- Add a layer of sliced fresh mango on top of the pie before serving.
- Top the pie with whipped cream or toasted coconut flakes.
- Use a graham cracker crust instead of a pre-made pie crust.
Tips and tricks:
- Make sure to whisk the curd constantly while cooking to prevent lumps from forming.
- If the curd is not thickening, increase the heat slightly and continue whisking.
- To make the pie vegan, use a vegan pie crust and replace the eggs with a vegan egg substitute.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate or cake stand.
- Garnish the pie with fresh mango slices or toasted coconut flakes.
Pairings:
- Serve the pie with a scoop of vanilla ice cream or whipped cream.
- Pair the pie with a tropical fruit salad or coconut rice.
Suggested side dishes:
- Serve the pie with a side of fresh fruit, such as sliced mango or pineapple.
- Pair the pie with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
- If the curd is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the curd until it reaches a temperature of 160°F to ensure that the eggs are cooked through.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Curd pies originated in England in the 19th century and were typically made with lemon curd.
- Mangoes are native to South Asia and have been cultivated for over 4,000 years.
Flavor profiles:
- This pie has a tropical flavor profile, with the sweetness of mango and the creaminess of coconut.
Serving suggestions:
- Serve the pie as a dessert after a meal or as a sweet treat for a special occasion.
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