Coconut Mango Cream Pie

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3 large eggs
• 1 cup heavy cream
• 1 cup shredded coconut
• 2 ripe mangos, diced
• 1 tablespoon lime juice
• Whipped cream, for serving

Instructions

Make the Crust

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Press mixture into the bottom of a 9-inch pie dish.
5. Bake for 20-25 minutes, or until lightly golden.

Make the Filling

1. In a large bowl, whisk together heavy cream and shredded coconut.
2. Add diced mango and lime juice, and stir to combine.
3. Pour filling into baked crust.
4. Refrigerate for at least 2 hours, or until chilled.

Serve

1. Top with whipped cream and toasted coconut flakes, if desired.

Variations

• To make a tropical twist on the classic cream pie, substitute pineapple or papaya for the mango.
• Add a splash of rum to the filling for an adult-only treat.

Note: This recipe makes one 9-inch pie. Can be doubled or tripled as needed.