Every so often I absolutely crave coconut. I usually make Coconut Macaroons… they’re a favorite around our house. But this Mango Coconut Cream Pie sure did the trick for my craving! I used a store bought pie crust, but feel free to make your own pie crust, if you’re ambitious.

INGREDIENTS
1 Pie Crust, pre-baked

For Filling:
2/3 cup Sugar
¼ cup Cornstarch
¼ tsp Salt
1 can coconut cream (13.66 oz)
1 cup Mango Juice
4 Egg Yolks, beaten
2 Tbsp Unsalted Butter
1 tsp pure Vanilla Extract
½ tsp Coconut Extract
1 cup sweetened shredded Coconut
Optional – 3 Tbsp toasted Coconut for garnish

For Topping:
2 cups Heavy Whipping Cream
1/3 cup Sugar
1 tsp pure Vanilla Extract

METHOD
Pre-bake the pie shell in a 350 oven until lightly golden.
Remove from oven and set aside to cool.

For Filling:
In a medium saucepan mix together the sugar, cornstarch and salt.
Whisk in the coconut cream, mango juice and egg yolks, stirring until well blended.
Turn on the heat to medium.
Continue to whisk until mixture begins to thicken and bubble.
Remove from heat and stir in the butter, vanilla extract, coconut extract and shredded coconut.
Pour mixture into the baked pie crust.
Put pie in refrigerator to cool and set.

For Topping:
Whisk the heavy cream, sugar and vanilla extract together until a whipped cream is achieved.
Spread the whipped cream over the cooled coconut pie filling.
Top with toasted coconut.
Enjoy!

Note: Store in refrigerator for up to 7 days.