I made a delicious Mango Cream Pie with Coconut Cashew Granola Crust Recipe using a basic mango cream pie recipe and tweaking it just a bit. This is what happens when you loooove mango and coconut and want to make a mango pie but never have graham crackers for a crust. I didn’t want to make my own graham crackers (yes, you can…more on that at another time) and then make a pie, so I thought….hmmmm. I had this amazing granola cereal from Cascadian Farm called Coconut Cashew Granola so I thought this would add tons of yummy goodness and flavor. Also, why couldn’t I use granola instead of grahams? I mean, all you need is a crushed up base to add butter, honey, sugar, etc to to make a pie crust. So I gave it a whirl. And it is amazing! I think this will be a new go to yummy crust for me. I mean, there are times when graham cracker crust is good, but let’s add some umph to our desserts!! Mango and coconut goes great together, and cashews, so you have kind of an island mango coconut pie. 🙂 Voila! Here we go. I took a plain, but good, mango cream pie and made it dance on the shore of the ocean with the cool waters touching it’s feet in the warm sun. I hope you enjoy!

with mango syrup
Ingredients
Crust Ingredients
  • 2 cups Cascadian Farm Coconut Cashew Granola Organic cereal, crushed
  • 3 tbsp confectioner’s sugar
  • 6 tbsp unsalted butter, melted
Filling Ingredients
  • 4 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup pure mango puree (I made my own by pureeing 1 chopped up mango and straining it through a fine mesh sieve.)
  • 1 tsp mango extract
  • 2 tbsp fresh lime juice
Meringue Topping (optional)
  • 4 egg whites
  • 1 cup sugar
  • pinch of salt
Topping Options
  • raw or toasted coconut
  • cashew pieces
  • mango syrup ( I use REAL brand mango syrup.)
  • whipped topping (homemade or store bought)
  • meringue topping
Instructions
Crust Instructions
  • Preheat oven to 325F.
  • Crush or pulse granola and sugar until ground. You want it to be kind of a fine texture but still contain chunks of nuts and coconut.
  • Add melted butter and blend.
  • Press into the bottom and sides of a 9 inch pie pan.
  • Bake until lightly browned, approximately 12-15 minutes.
Filling Instructions
  • Beat egg yolks until thick and light color, about 4 minutes.
  • Stir in sweetened condensed milk and mix.
  • Stir in mango puree, mango extract and lime juice.
  • Pour into crust.
  • Bake at 325F until the center is just set, approximately 30 minutes.
  • Cool pie completely and refrigerate.
Meringue Topping Instructions
  • Whish together egg whites, sugar and salt in a mixing bowl over a pan of simmering water. When sugar is dissolved and mixture is hot to touch, remove from heat and whisk until stiff peaks form. Approximately 12 minutes of whisking. Decorate onto chilled pie however you like. Put under a broiler just until peaks are toasted. Top with coconut or cashew pieces if you like.
This pie must be kept in the refrigerator.
Serve chilled.
Enjoy!