Mango Macadamia Cream Pie
Mango Macadamia Cream Pie - Mangoes and cream? absolutely!
- 1 cup chopped unsalted macadamia nuts
- 1 egg white
- 1/2 cup flaked unsweetened coconut
- 2 tablespoons light brown sugar
Mango Custard Filling:
- 3 egg yolks
- 5 teaspoons cornstarch
- 2 Large mangoes peeled and chopped
- 3/4 cup granulated sugar
- 1/2 cup half & half
- 1/4 teaspoon salt
- 1 teaspoon vanilla extrract
- 1/2 cup finely chopped macadamia nuts
- 1/2 cup heavy or whipping cream
- 1 tablespoon unsalted butter at room temperature
Order Great Desserts from Hawaii's Favorite Restaurants - An incredible collection of enticing dessert recipes from Hawaii's favorite restaurants.
Combine the nuts, coconut, brown sugar in a medium-sized bowl. Beat white until stiff and gently fold it into the nut mixture. Press the mixture evenly into an 8-inch pie plate, making sure the sides are thick (the crust will shrink while baking). Bake until the crust is lightly browned - about 7 minutes. Remove from the oven and let it cool on a rack (the crust will tighten as it cools).
Beat the egg yolks in a heavy, medium-size sacepan. Add the cornstarch and sugar and mix well. Then, stir in the milk, salt, and butter. Cook the egg mixture over medium hear, stirring constantly, until it is bubbling and thick - about 5 to 7 minutes. Remmove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours. Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard. Arrange half of the chopped mangoes over the crust and mix the remaining fruit in the custard filling. Pour the custard filling evenly into the reserved crust, cover with plastic wrap and chill for another 2 hours. Sprinkle the chopped nuts evenly over the top of the pie. Serve immediately.