thepioneerwoman
Mango Pie
Ree Drummond's no-bake mango pie has a simple graham cracker crust and a creamy coconut-mango filling topped with fresh fruit and whipped cream.
👥 8 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●measuring cup
- ●bowl
- ●blender
- ●microwave
- ●whisk
📝 Preparation Steps
1
For the crust: Process the graham crackers and sugar in a food processor until finely ground, about ⏱️ 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate, using a measuring cup or glass to press it flat. Freeze for ⏱️ 20 minutes.
2
For the filling: Combine the heavy cream and ¼ cup of the cream of coconut in a blender and blend on medium speed until stiff peaks form, 1 to ⏱️ 2 minutes. Transfer to a medium bowl. (No need to clean the blender.)
3
Add ¼ cup cold water to a small microwave-safe bowl. Sprinkle the gelatin over the water and let sit for ⏱️ 1 minute. Microwave until the gelatin is dissolved, 15 to ⏱️ 25 seconds (do not boil).
4
Add the mango, lime juice, and remaining ¾ cup cream of coconut to the blender and blend on medium-high speed until completely smooth, about ⏱️ 1 minute. Scrape down the sides of the blender and add the gelatin mixture. Blend on medium speed until well combined. Add 1½ cups of the coconut whipped cream and blend until combined and airy. Cover and refrigerate the remaining coconut whipped cream.
5
Pour the mango mixture into the prepared crust. Refrigerate, uncovered, for at least ⏱️ 6 hours and up to 2 days. (Loosely cover with plastic wrap after ⏱️ 12 hours.)
6
To serve, whisk the reserved coconut whipped cream back to stiff peaks, if needed. Dollop or pipe onto the pie and garnish with lime zest and mango.
Nutrition Facts
calories
530 Calories
fat Content
36 g
fiber Content
2 g
sugar Content
38 g
sodium Content
227 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
81 mg
carbohydrate Content
49 g
saturated Fat Content
24 g
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