Coconut Cream Pie with 
Mango and Blackberry Sauces

Serving Size : 6 Preparation Time :1:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sweetened coconut flakes
8 each large egg yolks
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons corn starch
2 1/2 cups milk
1/2 teaspoon vanilla
2 tablespoons butter
1 each pie shell
1 1/2 cups crème fraiche
1 1/2 cups mango sauce page
1 1/2 cups blackberry puree 

Preheat oven to 350 degrees

Place coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir the coconut every few minutes.

In a medium mixing bowl, whisk together the egg yolks, sugar, salt and cornstarch.

Put the milk and the vanilla in a heavy-bottomed saucepan. Scald the milk and slowly whisk it into the egg mixture. Stir in 1 1/2 cups of the toasted coconut.
Put the coconut mixture back into the saucepan. Cook over medium heat, stirring constantly until thick, making sure to scrape the bottom of the pan, about 10 minutes. Remove the saucepan from the heat and whisk in the butter. Put the mixture in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold.

Spread the coconut cream in a pre-baked pie shell. Whip the crème fraiche until thick and spread it over the pie. Sprinkle the remaining coconut over the top. Spoon some blackberry and mango sauces on opposite sides of the plate. Place a piece of pie on top. 

Serve and enjoy
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