Welcome to a tropical twist on a classic dessert! This Coconut Custard Pie with Mango Swirl combines creamy coconut with the sweet, exotic flair of fresh mango. It's an ideal treat for those sunny days when you crave something refreshing and indulgent.
Pie crust: This is your base, providing structure and a satisfying crunch. A pre-baked 9-inch crust saves time and ensures a crisp foundation.
Eggs: They act as a binder, giving the custard its creamy, firm texture.
Granulated sugar: Sweetens the custard and helps achieve a slightly caramelized top.
Unsalted butter: Adds richness and a silky texture to the custard.
Coconut milk: The star of the show, it brings that luscious coconut flavor and creamy consistency.
Vanilla extract: Enhances the flavors with a subtle warmth.
Shredded coconut: Introduces texture and intensifies the coconut flavor.
Cornstarch: Ensures the custard thickens properly without becoming too dense.
Salt: Balances the sweetness and enhances the overall flavor.
Fresh mango puree: Swirled into the custard for a tangy, colorful contrast.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra tropical experience, serve with a side of sliced fresh mango or a sprinkle of toasted coconut flakes. It's also delightful with a chilled glass of coconut water or a fruity white wine.
First things first, preheat your oven to 350°F (175°C). This is key to ensuring your pie bakes evenly. While the oven heats up, grab a large mixing bowl and whisk together the eggs and sugar until you have a smooth, pale mixture. This should only take a couple of minutes — you're looking for it to be well combined, not frothy.
Next, stir in the melted butter, coconut milk, and vanilla extract. Make sure the butter is melted but not hot, as you don't want to cook the eggs prematurely. Mix until everything is smooth and creamy. Now, it's time to fold in the shredded coconut, cornstarch, and salt. Stir gently until these dry ingredients are fully incorporated.
Pour your custard mixture into the pre-baked pie crust, spreading it out evenly with a spatula. Then, grab your fresh mango puree and drizzle it over the custard. Use a knife to gently swirl it into the custard — this creates a beautiful marbled effect. Be careful not to over-mix; you want distinct swirls.
Pop the pie into your preheated oven and let it bake for 45-50 minutes. You'll know it's done when the custard is set and the top has a lovely golden hue. Once out of the oven, resist the temptation to dive right in; allow it to cool at room temperature for at least 2 hours. This helps the custard firm up and makes slicing easier.
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