Mango Coconut Pie

Ingredients

 * 1 prepared pie crust
 * 1 envelope unflavored gelatin
 * 1 cup mango juice
 * 2 cups mangos, peeled and chopped into small pieces
 * ½ cup sugar
 * ¼ cup cornstarch
 * ¼ tsp salt
 * 1¾ cups milk
 * 4 egg yolks, beaten
 * 1 tbsp butter
 * ½ tsp vanilla
 * ½ cup toasted coconut

Topping

 * 1 cup whipping cream
 * 1 tbsp. sugar
 * ¼ tsp vanilla
 * 2 tbsp mango jam, melted
 * ½ cup toasted coconut

Directions

 * 1) Bake prepared pie crust at 450' for 9–11 minutes or until lightly browned.
 * 2) Cool.
 * 3) Sprinkle gelatin over ¼ cup mango juice and let stand to soften.
 * 4) In a food processor, combine ¾ cup mango juice with 1 cup mango pieces and process until smooth.
 * 5) In a medium saucepan, combine ½ cup sugar, cornstarch and salt.
 * 6) Mix well.
 * 7) Stir in milk and pureed mango mixture.
 * 8) Cook over medium heat until mixture thickens and boils, stirring constantly.
 * 9) Remove from heat.
 * 10) Blend a small amount of hot mixture into egg yolks.
 * 11) Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil.
 * 12) Cook 2 minutes.
 * 13) Remove from heat and stir in vanilla, butter and gelatin mixture.
 * 14) Fold in ½ cup toasted coconut.
 * 15) Refrigerate about 30 minutes.
 * 16) Fold in other cup mango pieces.
 * 17) Spoon into cooled crust.
 * 18) Refrigerate about 45 minutes.
 * 19) Beat whipping cream until soft peaks form.
 * 20) Add 1 tbsp sugar and vanilla and continue to beat until stiff peaks form.
 * 21) Gently fold in mango jam.
 * 22) Pipe or spoon whipped cream over filling.
 * 23) Garnish with rest of coconut.
 * 24) Refrigerate 3 – 4 hours.