Description
This Mango Coconut Cream Pie is a luscious tropical dessert featuring a buttery graham cracker crust, silky mango filling, and rich coconut cream layer. It’s smooth, refreshing, and perfectly balanced between sweet and creamy. Ideal for summer gatherings, holidays, or weekend treats, this chilled pie is easy to prepare and can be made ahead. Every bite delivers sunshine-inspired flavor with a melt-in-your-mouth texture.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
For the Mango Layer
- 1 ½ cups fresh mango puree (about 2 ripe mangoes)
- ¼ cup sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Coconut Cream Layer
- 1 cup full-fat coconut milk
- 1 cup heavy cream
- ⅓ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For Garnish
- Whipped cream
- Fresh mango cubes
- Toasted coconut flakes
- Mint leaves (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie pan. Bake for 8–10 minutes. Cool completely.
- Make Mango Layer: In a saucepan, combine mango puree, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened. Pour over cooled crust. Refrigerate 30 minutes.
- Prepare Coconut Cream Layer: In another saucepan, whisk coconut milk, heavy cream, sugar, and cornstarch. Cook until thick and smooth. Stir in vanilla. Let cool slightly, then pour over mango layer.
- Chill: Refrigerate for at least 4 hours or until fully set.
- Garnish and Serve: Top with whipped cream, mango cubes, and toasted coconut before serving.
Notes
- Use ripe, sweet mangoes for best flavor.
- Strain mango puree for extra smooth texture.
- Chill overnight for cleaner slices.
- Add lime zest for a citrus twist.
- Store covered in refrigerator up to 3 days.