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Mango Cream Pie

Coconut Pilsner Mango Cream Pie

5 from 2 votes
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Servings 8 slices

Ingredients
  

Crust:

  • 1 ¼ cups (150g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 10 tablespoons (142g) cold unsalted butter, cut into cubes
  • 3 tablespoons cup ice-cold pale ale or pilsner

Filling:

  • 1 large mango Tommy Atkins, Palmer
  • 1 can (15oz) full fat coconut milk
  • 3 tablespoon cornstarch
  • ¼ cup (2oz) beer (pilsner or hefeweizen)
  • 1 eggs
  • 2 egg yolks
  • 1 ¼ cups (250g) granulated sugar
  • 2 tablespoons (28g) lime juice
  • ½ teaspoon salt

For the whipped cream:

  • 2 cups (460g) heavy cream
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions
 

Make the crust

  • Add ¾ cup of flour, salt, and sugar to a food processor, pulse to combine. Add the butter, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough. Dough will be very soft.
  • Lay a long sheet of plastic wrap on a flat surface.
    Add the dough to the center of the sheet, Form into flat disks.
    Wrap disk tightly in plastic wrap, chill until firm, about 1 hour and up to 5 days. 

Make the filling

  • Preheat oven to 350°F.
    Add the flesh of the mango (peel and pit removed) to a food processor, process until smooth. 
  • Add the mango puree along with the remaining filling ingredients to a pot, off heat. Whisk until well combined. 
  • Add the pot to medium-high heat, bring to a boil, whisking continuously. Boil until thickened, about 6 minutes, remove from heat. 
  • Roll the dough out on a lightly floured surface into a large circle. Line the pie plate evenly with the dough.
    Pour the filling into the piecrust. 
  • Bake for 25-30 minutes or until the crust has turned golden brown.
    Remove from oven, allow to cool to room temperature. Transfer to the fridge, chill until set, about 3 hours and up to 24. 
  • Make the whipped cream
  • Add the whipped cream ingredients to the bowl of a stand mixer, mix on high until well-combined and soft peaks form.
  • Top the pie with whipped cream, slice and serve.