Mango And Coconut Pie - cooking recipe

Ingredients

1 prepared pie crust
3/4 ounce unflavored gelatin
1 cup mango juice
2 cups mangoes, peeled and chopped into small pieces
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups milk
4 egg yolks, beaten
1 tablespoon butter
1/2 teaspoon vanilla
1/2 cup toasted coconut
TOPPING
1 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla
2 tablespoons mango jam, melted
1/2 cup toasted coconut

Preparation

Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned.
Cool.
Sprinkle gelatin over 1/4 cup mango juice and let stand to soften. In a food processor, combine 3/4 cup mango juice with 1 cup mango pieces and process until smooth. In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt.
Mix well. Stir in milk and pureed mango mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil.
Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in 1/2 cup toasted coconut.
Refrigerate about 30 minutes.
Fold in other cup mango pieces. Spoon into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until soft peaks form. Add 1 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Gently fold in mango jam. Pipe or spoon whipped cream over filling. Garnish with rest of coconut.
Refrigerate 3-4 hours.