Mango Coconut Pie

Description
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Ingredients

 * 1 prepared pie crust
 * 1 envelope unflavored gelatin
 * 1 cup mango juice
 * 2 cups mangos, peeled and chopped into small pieces
 * 1/2 cup sugar
 * 1/4 cup cornstarch
 * 1/4 tsp. salt
 * 1 3/4 cups milk
 * 4 egg yolks, beaten
 * 1 tbsp. butter
 * 1/2 tsp. vanilla
 * 1/2 cup toasted coconut
 * TOPPING
 * 1 cup whipping cream
 * 1 tbsp. sugar
 * 1/4 tsp. vanilla
 * 2 tbsp. mango jam, melted
 * 1/2 cup toasted coconut

Directions
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 tbsp. 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.