Mango Coconut Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">150g unsalted butter, cold and cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large ripe mangoes (about 600g flesh), peeled and diced</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g desiccated coconut</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g desiccated coconut, toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until you have pea-sized pieces. This creates pockets of butter that will make your crust flaky and tender.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing with a fork until the dough just comes together when pinched. Cold water prevents the butter from melting too quickly, maintaining those crucial flaky layers. Form the dough into a ball, then divide into two portions – one slightly larger (about 60%) for the base and the smaller portion for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Flatten each portion into a disc, wrap in plastic film, and refrigerate for at least 1 hour, or up to 24 hours. Chilling relaxes the gluten in the dough and firms the butter, both essential for a perfect crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a medium saucepan, combine coconut milk and 75g of the sugar. Heat over medium heat until just simmering, stirring occasionally. The fat in the coconut milk will create a luxuriously creamy texture in your finished pie.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the eggs, remaining 25g sugar, cornstarch, vanilla extract, and salt until smooth. Gradually pour about half of the hot coconut milk mixture into the egg mixture, whisking constantly. This tempering technique prevents the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the tempered egg mixture back into the saucepan with the remaining coconut milk. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-6 minutes. Remove from heat and stir in the desiccated coconut. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of roughly 30cm. Transfer carefully to your pie dish, pressing gently to fit against the bottom and sides. Trim any excess dough, leaving about 1cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust begins to turn golden. This pre-baking ensures your bottom crust won't get soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the base is baking, roll out the second disc of dough to 3mm thickness and cut into strips about 2cm wide for your lattice top. Place them on a baking sheet and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the crust has cooled slightly, fold the diced mangoes into the coconut custard mixture. Pour this filling into the partially baked crust, spreading it evenly. The mangoes should be distributed throughout the filling rather than sinking to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Arrange the chilled pastry strips in a lattice pattern over the filling. Trim and crimp the edges to seal. Brush the lattice with beaten egg to ensure a beautiful golden color as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on a baking sheet (to catch any potential overflow) and bake for 35-40 minutes, or until the crust is golden brown and the filling is set but still has a slight wobble in the center. If the edges start to brown too quickly, cover them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and sprinkle with toasted coconut while still warm. Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling time is crucial as it allows the filling to fully set, ensuring clean slices.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the best flavor and texture, serve at room temperature. The pie can be stored covered in the refrigerator for up to 3 days, though the crust will soften slightly over time. Enjoy your tropical Mango Coconut Pie!</li></ol>