Creamy Mango Pie

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Calling all cream pie lovers! You + this creamy mango pie = MFEO. A graham cracker crust is topped with mango custard, a mountain of fresh whipped cream and toasted coconut flakes for the best pie of your summer.

Ingredients

For the graham cracker crust:

• 12 full sheets graham crackers, finely crushed (about 1 1/2 cups crumbs)
• 1/3 cup granulated sugar
• 6 tablespoons melted butter

For the mango filling:

• 4 egg yolks
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup fresh mango puree*
• 2 tablespoons fresh lime juice

For the whipped cream topping:

• 2 cups cold heavy cream  
• 1/3 cup granulated sugar
• 1 cup unsweetened coconut flakes, toasted**

Instructions

• Heat oven to 350°F. In a large bowl, stir graham cracker crumbs, 1/3 cup sugar and butter until well combined. Firmly press mixture evenly into bottom and up sides of 9-inch pie plate. Bake 8-10 minutes until lightly browned. Cool completely on a cooling rack. Reduce oven temperature to 325°F.
• In a separate large bowl using an electric hand mixer on high speed, beat egg yolks 3-4 minutes until thick, creamy and pale yellow. Add sweetened condensed milk; beat on medium-high speed another 2 minutes. Stir in mango puree and lime juice until well combined.
• Pour and spread mango mixture evenly into bottom of fully cooled crust. Bake 25-30 minutes until center of mango mixture is just set. If crust is getting too brown, cover edges with foil.
• Transfer pie to cooling rack to cool completely, about 1 hour. Cover and refrigerate.
• Just before serving, make the whipped cream topping: In a large bowl using an electric hand mixer on high speed, beat heavy cream and 1/3 cup sugar until stiff peaks form. Spread whipped cream evenly over top of pie. Sprinkle with toasted coconut.

Notes

• *To make mango puree, blend peeled and chopped fresh or frozen mango until smooth. If frozen, let mango puree come to room temperature before using.
• **To toast coconut flakes: Heat oven to 350°F. Spread coconut flakes evenly on rimmed baking sheet. Toast in oven 3-5 minutes, stirring every 2 minutes, until lightly browned.

Try this delicious Baja Fish Taco Recipe with Mango Salsa and Queso Fresco that are rubbed down with herbs and spice.Prep Time40 minsCook Time10 minsTotal Time50 minsCourse: MainCuisine: American, Mexican Servings: 12 Calories: 259kcal Author: Chef Billy Parisi

• 4 cups of masa flour
• 2 ½ cups of warm water
• 1 teaspoon of Kosher salt

• 2 mangoes peeled, cored and medium diced
• ½ peeled and small diced red onion
• 1 seeded and small diced red bell pepper
• 1 jalapeño seeded and small diced
• 3 tablespoon of fresh cilantro chopped
• juice of 1 Lime
• ½ each thinly sliced red and green cabbage
• queso fresco
• sea salt and fresh cracked pepper to taste

• 1 teaspoon of dry oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon crushed red pepper flakes
• 1 tablespoons onion powder
• 1 tablespoons garlic powder
• 1 teaspoon of sea salt
• 3 tablespoons of olive oil
• 1 ½ pounds of skinned fresh halibut

• Tortillas: Combine all of the ingredients in a large bowl and mix until completely combined. Cover and let sit for 10 minutes.
• Next, make golf ball sized dough balls and press them using a tortilla press.
• Cook the tortillas in a non-stick skillet over medium heat until they become lightly browned around the edges. Keep warm. Note: you will have some leftover.
• Salsa: Combine the mangos, red onions, bell pepper, jalapeno, cilantro, lime juice, salt and pepper in a bowl and keep cool.
• Fish: In a bowl mix together all of the herbs and spices and coat the fish on both sides with it.
• Sear the fish on a hot griddle or large frying pan over medium to medium-high heat until it is browned on both sides and cooked through out, about 10 minutes.
• To Plate: Place some fish into a warmed tortilla and top off with sliced cabbages, mango salsa and queso fresco.

Calories: 259kcal | Carbohydrates: 38g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 445mg | Potassium: 508mg | Fiber: 4g | Sugar: 6g | Vitamin A: 883IU | Vitamin C: 38mg | Calcium: 83mg | Iron: 4mg

Guacamole Ingredients
Avocados – The base ingredient in any guacamole
Lime – Offers acidity and helps to keep the guacamole fresh longer
Mango – Brings in a little bit of tangy sweetness
Red Bell Pepper – Adds a dash of color and crunch to the guacamole
Scallions – Gives the guac a mild onion flavor
Cilantro – Adds a fresh herby essence
Garlic – Because who doesn’t love garlic?
Serrano Pepper – Provides some spiciness to the guacamole
Salt and Pepper – For a little added seasoning
Tostitos Multigrain Tortilla Chips – The perfect pairing to this sweet and spicy guacamole