[u]Crust[/u]:1. You could use a regular pre-baked pie crust, or a graham cracker crust, or this shortbready one below that i like to use -
1 cup flour 1/2 cup confectioners' sugar (granulated would be fine otherwise) 1/2 cup melted margarine
Mix flour, confectioners' sugar, and margarine together with a fork, press into pie pan til 1/4" thick. Poke the crust bottom a few times with a fork so it won't poof up. Bake the crust at 325 for 20-25 minutes or until the crust starts browning slightly.
[u]Pie Filling[/u]:2. Cut off all the fruit you can from mangoes and dice it, removing the skin. Then squeeze the remaining juice and flesh from the pits.
3. To a pot, add diced mangoes, remaining juice, and flesh from pits. Add orange juice, jam, and grated ginger. Thoroughly mix in cornstarch.
4. Put over medium-low heat and stir frequently, cooking just below a simmer until tender - maybe 15 minutes. Cool slightly, and pour into pre-baked 9" pie crust. Refrigerate til completely cool. Top with pre-made vegan whipped cream or make the following Whipped Cream Topping.
[u]Whipped Cream Topping[/u]:5. From the canned coconut milk, scoop out the separated top cream layer and place in mixer bowl. With a hand-held or stand mixer, whip coconut cream until fluffy and add sugar, plus a drop of vanilla and/or coconut extract. Spread on top of mango pie. Sprinkle grated or sliced coconut on top. (Once your cans of coconut milk have been chilled, if there is not a top separated top fat layer, an emulsifier has been added and your coconut milk will not work for whipped topping because you are whipping the separated cream layer. Please see this Everyday Dish video for additional guidance --> Vegan Whipped Cream.)
Source of recipe: I came up with this recipe Thanksgiving 2004. I call it "Paradise Cream Pie."