---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mango-Coconut Pie with Mango Coulis
  Categories: Pies, Fruits, Bakery
       Yield: 8 Servings
  
       2 c  Graham cracker crumbs
     1/4 lb Butter; melt
      12 c  Toasted coconut flakes;
            -divide, + extra for garnish
       5    Egg yolks
     1/4 c  + 1 tb cornstarch
     3/4 c  Sugar; divide
   2 1/2 c  Milk
     1/2 c  Coconut cream
       1    Vanilla bean; split
       1 c  Mango; dice
            Sweetened whipped cream;
            -for topping
            MANGO COULIS; for serving
       2 c  Mangos: cube
     1/2 c  Sugar
  
   Preheat oven to 325~. Combine graham cracker crumbs, butter and 1 c of
   coconut flakes and press into a 9″ pie tin; bake 8 minutes. Set aside to
   cool. In a mixing bowl combine egg yolk+, 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-Combine mango and sugar in a blender and
   process. Add enough water to make a pourable sauce. Yield: About 2 1/2
   cups. Source: Essence of Emeril, Emeril Lagasse, TFVN. MM Waldine Van
   Geffen vghc42a@prodigy.com.
  
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