Mango Coconut Ice Cream Pies With Blackberry Sauce Recipes

BLOW-YOUR-MIND COCONUT-MANGO PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.
• Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
• Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
• To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
• Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
• Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.

MANGO-COCONUT ICE CREAM PIES WITH BLACKBERRY SAUCE

Steps:

• Line six 3/4-cup custard cups or ramekins with double layer of plastic wrap, leaving 3-inch overhang. Spoon 2 tablespoons toasted coconut into bottom of each cup. Divide coconut ice cream among custard cups (about scant 1/3 cup each); spread evenly and press to compact. Sprinkle 1 tablespoon coconut over ice cream in each cup. Spread mango sorbet evenly over, dividing equally. Cover with plastic wrap overhang. Freeze until firm, at least 4 hours.
• Puree blackberries with juices in processor. Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible. Discard solids in strainer. Stir sugar and liqueur into blackberry puree. (Pies and sauce can be made 3 days ahead. Keep pies frozen. Cover and chill sauce.)
• Using plastic wrap overhang as aid, pull out pies from custard cups and invert pies onto plates. Peel off plastic. Spoon blackberry sauce around each pie; serve.