Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup shredded coconut
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
2 cups fresh or frozen mango chunks
1 cup coconut cream
1/2 cup granulated sugar
3 large eggs
1/4 cup fresh lime juice
1 tablespoon lime zest
1/4 teaspoon salt
For the Topping:
1 cup heavy cream
2 tablespoons powdered sugar
Toasted coconut flakes, for garnish
Lime zest, for garnish
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Press mixture evenly into the bottom and sides of a 9-inch pie dish.
Bake for 10 minutes. Remove from oven and let cool completely.
Prepare the Filling:
In a blender, puree mango chunks until smooth. In a large bowl, whisk together mango puree, coconut cream, granulated sugar, eggs, lime juice, lime zest, and salt until fully combined.
Pour filling into the cooled crust and bake for 35-40 minutes, or until the filling is set and the edges are lightly golden. Let the pie cool to room temperature, then chill in the refrigerator for at least 4 hours.
Prepare the Topping:
Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe whipped cream over the chilled pie.
Garnish with toasted coconut flakes and additional lime zest.
Serve:
Slice and serve chilled. The tropical flavors of mango and coconut, paired with the tartness of lime, make for a refreshing and unique pie.