3.14.14 Mango Coconut Pie with Gingersnap Crust
I’m not sure if you knew this, but today is a very important day. Today, March 14, is what we in the nerd community collectively refer to as Pi Day. If you’re not familiar with Pi Day, it probably means that you are far less nerdy than me, for which you should be congratulated. But just to keep you in the loop, today is known as Pi Day because the date, 3-14, are the first numbers of the wonderful mathematical constant, π(pi). It’s kindof a big deal.
Of course, besides celebrating math on this day of days, a very important part of Pi Day is the eating traditional Pi Day food. Specifically, Pie (obviously). This is quite wonderful, because, while not everyone enjoys math, nearly anyone can get behind eating pie. And if you haven’t already made a pie in anticipation, never fear, I have just the pie for you.
Imagine this: a crunchy, spicy, gingersnap crust, filled with sweet-sour mango curd and topped with a cloud of whipped coconut cream. It’s fantastic. And, I promise, no geometry is involved in making it. But I will say, that once you whip one up, you’ll most definitely be celebrating Pi day in style. Because deep down, we all know Pi Day is really just a good excuse to eat pie. And extra credit points to you if you make it in a pie dish that looks like this.
Mango Coconut Pie with Gingersnap Crust
serves 8
Crust:
- 6 oz gingersnap cookies (I used the Triple Ginger Cookie Thins from Trader Joe’s)
- 4 Tbsp butter, melted
- ¼ tsp ground cardamom
Mango Curd:
- 8 oz mango, cut into ½ inch pieces (about 1 large mango)
- ⅓ cup sugar
- 2 Tbsp fresh lime juice
- 4 large egg yolks
- 4 Tbsp butter
- ¼ tsp salt
Coconut Whipped Cream:
- 6 oz coconut cream
- ⅓ cup sugar
- ½ tsp vanilla
- lime zest or lime slices for garnish
1. Preheat oven to 350 degrees.
2. In a food processor, grind the gingersnap cookies into crumbs. Mix with the melted butter and cardamom, then press into the bottom and sides of an 8-inch pie or tart pan.
3. Bake crust at 350 for 10 minutes, or until crust is just starting to darken. Remove from oven and allow to cool.
4. While crust cools, make the mango curd. Put about 1-2 inches of water in the bottom of a large pot and bring to a boil, then reduce heat to medium low. Set a heatproof bowl over the simmering water, making sure it does not actually touch the water in the pot below (empty out a little water if water level is too high).
5. In a blender or food processor, combine the mango, sugar, lime juice, and egg yolks and blend until smooth. Transfer mango mixture to the bowl you set up over the simmering water, and whisk constantly until mixture begins to thicken, about 10 minutes. Remove bowl from heat and stir in the butter, one tablespoon at a time until fully melted in.
6. Pour mango curd into cooled gingersnap crust and transfer pie to refrigerator to cool and allow curd to set, about 45 minutes to 1 hour.
7. Once filling is set, make the coconut whipped cream. Put coconut cream into a mixer and mix on high until it is fluffy and light and resembles whipped cream, about 2-3 minutes. With the mixer on medium low, mix in the sugar and vanilla. Spoon whipped cream onto the center of the pie and spread out almost to the edges. Garnish with lime zest or lime slices if desired.
