it’s everybody’s party – mango coconut cream pie

A few weeks ago, I start noticing people chatting about a Pie Party for July 5th on Twitter. I thought it was a great idea. Who doesn’t love pie? After discussing it with other food bloggers over dinner, I learned that the Pie Party was started by Shauna, Irvin, Garrett, Justin, and Ashley. Since everyone else was eager to participate, I decided to join the fun.

Ahh, the possibilities . . . from fruit pies, which are in season, to chocolate pies, which are a rich and creamy decadence for a holiday weekend. As I prepped dishes for the holiday weekend, my only firm decision last Friday was to make a pre-baked pie crust.

Firmness has its limits, I learned. With all my energy spent on get ready for the July 4th weekend, I didn’t give my pie crust enough attention and care. It failed miserably, looking like shrunken dinosaur skin. Without a shell ready to go, would I have enough time to try Crust #2 and make the pie in time to join the Pie Party?

The inspiration and determination came in the form of an aroma. Our holiday house guests brought us mangos fresh off the tree from a family home in Florida and helpfully delivered by his brother flying north. As soon as I cut into the mangoes, the sweet scent sent off images of tropical islands. I quickly made Crust #2 using a simple press-in cookie pie dough that would guarantee no shrinkage.

This Mango Coconut Cream Pie combines the creamy textures of mango mousse and coconut custard. The sliced mango on top gives it a nice boost of freshness and intensity. When someone hands you mangoes, Mango Coconut Cream Pie is the answer.