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Mango Coconut Cream Pie with Cashews Recipe

Mango Coconut Cream Pie with Cashews Recipe

Ingredients :

    • 250 ml (1 cup) coconut cream
    • 100 g (1/cup) sugar
    • 125 ml (1/2 cup) sweetened condensed milk
    • 85 g (1/3 cup) custard powder
    • 200 g (1 cup) canned pumpkin puree
    • 75 g (1/2 cup) chopped roasted cashew
    • 2 eggs
    • 2 tablespoons rum
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon grated ginger
    • 1 piece pastry dough to fit a pie pan, 22 cm (9 in) in diameter

Toppings :

    • 2 ripe mangoes
    • 125 ml (1/2 cup) mango or apricot jam (purchased)
    • Whipped cream or ice cream

Method :

    1. Preheat the oven to 220°C (425°F).
    2. Make the pie filling by combining the coconut cream, sugar, condensed milk and custard powder in a mixing bowl. Stir until the sugar is dissolved. Add the pumpkin and chopped nuts. Beat in the eggs lightly and then add the rum, cinnamon and ginger.
    3. Pour the mixture into the pastry dough. Bake for 15 minutes at 220°C (425°F), then reduce the heat to 150°C (300°F) and bake until set, about 15–20 minutes. Remove from the oven, set aside to cool and place in the refrigerator tochill.
    4. Peel and cut each mango into two halves around the seed. Slice each half into very thin slices.
    5. Melt the jam in a small saucepan over low heat.
    6. Arrange the sliced mangoes on top of the cold pie and brush the surface with a first coat of the jam. Return to the refrigerator to cool and then repeat the process to give two more coats for a nice and shiny seal.
    7. To serve, slice the pie and top each piece with whipped cream or ice cream.

Serves 4–6
Preparation time : 30 mins
Cooking time : 50 mins