Creamy Mango Pie
A delightful and creamy mango pie with a crunchy graham cracker crust, perfect for family gatherings and warm weather occasions.
Ingredients
For the crust
- 12 sheets graham crackers (finely crushed, about 1 ½ cups crumbs) For a crunchy and flavorful base.
- 1/3 cup granulated sugar Sweetens the crust.
- 6 tablespoons unsalted butter (melted) Binds the crust together.
For the filling
- 4 large egg yolks Provides rich texture and color to the filling.
- 14 ounces sweetened condensed milk Creates a creamy consistency.
- 3/4 cup fresh mango puree Gives the pie its tropical flavor.
- 2 tablespoons lime juice Adds a tangy contrast.
For the whipped topping
- 2 cups heavy cream (cold) For fluffiness.
- 1/3 cup granulated sugar Sweetens the whipped cream.
- 1 cup unsweetened coconut flakes (toasted) For a crunchy topping.
Instructions
Preparation
- Preheat your oven to 350°F. In a large bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Firmly press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until lightly browned. Cool completely on a cooling rack.
- Once the crust is baking, reduce your oven temperature to 325°F to prepare for the filling.
Filling and Baking
- In a separate large bowl, use an electric hand mixer on high speed to beat the egg yolks for 3-4 minutes until thick and creamy.
- Add sweetened condensed milk and beat again on medium-high speed for another 2 minutes.
- Stir in mango puree and lime juice until well incorporated.
- Pour and spread the mango mixture evenly into the cooled crust. Bake for 25-30 minutes until the center is just set.
- If the crust starts to brown too quickly, cover its edges with foil.
Cooling and Topping
- Transfer the pie to a cooling rack and let it cool completely for about an hour. Once cooled, cover and refrigerate.
- Just before serving, in a clean bowl, beat together the heavy cream and 1/3 cup sugar using an electric mixer until stiff peaks form.
- Spread the whipped cream evenly over the top of the pie, then sprinkle with toasted coconut.
Notes
For best texture, enjoy within the first couple of days. You can freeze the pie for up to 2 months, just thaw overnight in the refrigerator before serving.