Mango Pie with Coconut Crust

“This was the first pie I created myself. Mangoes are one of my favourite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut.” —Jennifer Worrell, Niles, Illinois

Mango Pie with Coconut Crust
Mango Pie With Coconut Crust recipe
Mango Pie with Coconut Crust
Servings Prep Time Cook Time
8servings 50minutes 45minutes
Servings Prep Time
8servings 50minutes
Cook Time
45minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes.
  3. Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling.
  4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
  5. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Recipe Notes

Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

1 piece: 414 calories, 17g fat (11g saturated fat), 40mg cholesterol, 305mg sodium, 60g carbohydrate (26g sugars, 3g fibre), 5g protein.