Mango Coconut Cream Pie
6 ounces animal crackers
4 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted and cooled
5 large egg yolks
1/4 cup cornstarch
1 tablespoon granulated sugar
14 ounces coconut milk (1 can)
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1/4 teaspoon table salt
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon rum
1 teaspoon vanilla extract
1 tablespoons cold water
1-1/2 teaspoons (1 packet) gelatin2 medium mangoes (about 2 pounds), cut into chunks
2 tablespoons orange juice, freshly squeezed
2 tablespoons granulated sugar (add more, depends on sweetness of mangoes)
1/2 cup whipped cream
2 tablespoons confectioners’ sugar
1 mango, peeled pitted and sliced
1 tablespoon unsweetened shredded coconut (optional)
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs; then process until powdery. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using 1/2- cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 20 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.
2. Whisk yolks, cornstarch, and 1 tablespoon sugar in medium bowl until thoroughly combined. Set aside.
3. Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring often to ensure that sugar dissolves. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture to combine. Continue whisking, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine.
4. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter, rum and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate.
5. In a medium bowl add cold water and sprinkle gelatin over, set aside to dissolve.
6. Pureed mango chunks, orange juice, sugar in a blender. Pass puree through a sieve into a bowl and set aside.
7.Add 1-inch of water in a sauce pan and bring to a simmer. Place bowl with gelatin mixture over simmering water. Stir to dissolve completely. Slowly add mango mixture to gelatin and stir to fully combine. Remove bowl from simmering water.
8. Whisk whipped cream and confectioner’s sugar to stiff peak. Stir in about 1/3 of whipped cream into the mango mixture to lighten. Add the remaining whipped cream and fold gently until there’s no more white streaks.
9. Remove pie from refrigerator. Life plastic wrap and pour mango mousse into the pie. Refrigerate pie until full set, about 3 hours or overnight.