Mango Coconut Cream Pie with Cashews Recipe
Mango Coconut Cream Pie with Cashews Recipe
Ingredients :
- 250 ml (1 cup) coconut cream
- 100 g (1/2 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 :
- Preheat the oven to 220°C (425°F).
- 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.
- 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.
- Peel and cut each mango into two halves around the seed. Slice each half into very thin slices.
- Melt the jam in a small saucepan over low heat.
- 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.
- 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
