ESSENCE OF EMERIL
SHOW #EE0094

MANGO-COCONUT PIE WITH MANGO COULIS

2 cups graham cracker crumbs
1 stick butter, melted
1 1/2 cups toasted coconut flakes, divided, plus extra for garnish
5 egg yolks
1/4 cup plus 1 tablespoon cornstarch
3/4 cup sugar, divided
2 1/2 cups milk
1/2 cup coconut cream
1 vanilla bean, split
1 cup diced mango
Sweetened whipped cream, for topping
Mango Coulis, for serving (recipe follows)

Preheat oven to 325 degrees F. Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9-inch pie tin; bake 8 minutes. Set aside to cool.

In a mixing bowl combine egg yolks, cornstarch and half of sugar. In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil. Reduce heat to very low. Ladle 1/2 cup of milk mixture into egg mixture, whisking constantly to temper eggs. When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking. Cook, stirring constantly, until cream thickens to consistency of mayonnaise. As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water. Cool thoroughly, stirring from time to time. Fold in diced mango and remaining coconut. Pour into graham cracker crust and chill to set. Top with sweetened whipped cream, sprinkle with coconut and serve with Mango Coulis.

Yield: 8 servings

MANGO COULIS

2 cups cubed mangoes
1/2 cup sugar

Combine mango and sugar in a blender and process. Add enough water to make a pourable sauce.

Yield: About 2 1/2 cups