Homemade Tropical Mandarin Custard Cream Pie, made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy mandarins.

Homemade Tropical Mandarin Pie, made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy mandarins.

Here I have made my own pastry case, and the filling is creamy coconut custard with added mandarins.

The flavors are really quite wonderful, and with every bite, you get a juicy squirt of mandarins, a creamy coconut flavor, and a crispy pastry texture.

The hardest part about this recipe is the waiting for it to chill!

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Please enjoy.

Homemade Tropical Mandarin Pie, made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy mandarins.

You will need

a deep pie dish measuring 9 inch diameter. My pie dish was 4 cm / 1 1/2 inches deep.

Prep Time

10 minutes for pastry & 10 minutes for filling

Cook Time

20 - 25 minutes for pastry

Yield

8 servings

Ingredients

The Base

6 oz or 170 g Shortcrust pastry or a 9 inch cooked pie crust (See here if you would like to make your own shortcrust pastry)

1 beaten Egg White

Also in the shortcrust pastry is 3 Tablespoons of regular sugar. Add the sugar when you add the flour.

You can also use a ready baked 9 inch pie crust.

The Filling

4 oz or 125 g Cream Cheese
7 fl oz or 200 ml Whipping Cream & 3 Teaspoons powdered sugar.
1 cup or 200 g drained mandarins

For the custard

1/3 Cup or 65 g Sugar**
2 Tablespoons Cornstarch
Pinch of salt
2 Cups or 470 ml Coconut Milk
2 Egg Yolks
2 Teaspoons Vanilla Extract
**Adjust the sugar to your taste

The Topping

1 cup or 200 g drained mandarins
Some toasted or untoasted coconut for the topping

Homemade Tropical Mandarin Custard Cream Pie, made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy mandarins.

Instructions

Make The Pastry

*** If you are using a shop-bought pastry case, skip to the FILLING instructions.

1.  Put the oven on to 180 C, 375 F, Gas 5. (please note I have lowered the cooking time to get this pastry case as crisp as a cookie without burning it)

2. Make your shortcrust pastry. Add 2 Tablespoons of regular sugar when you add the flour in the pastry recipe.

3. Grease your flan dish & make sure you grease up the sides too.

Shortcrust Pastry

4. Place your rolled out pastry in to your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.

push sides of pastry

5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.

trim edges of pastry

6. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry.

You need to bake blind for 20 minutes in the oven.

Halfway through bake time, remove the weights, brush the base and sides with beaten egg white and return the pastry to the oven 'naked' so it cooks through and crisps up.

When the pastry has cooked, remove it from the oven and allow it to cool in the pie dish.


9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already

Baked pie case

Make The filling

1. Make the custard first by taking a saucepan, add the sugar, cornstarch, salt, and coconut milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove it from heat.

2. In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the coconut milk mixture, stirring as you pour.

3. Return the custard mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil.

4. At this point, have a little taste to see if you have the amount of sweetness to your liking. If you need more, simply add a tablespoon of sugar at a time and taste as you go along.

5. Remove from heat, stir, then transfer to a bowl to cool. 

6. Whilst the custard is cooling, using a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast! Then set aside to cool.

7. When the coconut custard has cooled, add the mandarins to the custard mix, and mix them in well. (please make sure the mandarins have been drained well and patted down with kitchen paper to remove any excess liquid) then add the cream cheese and use a hand whisk to mix it all in really well.

Tropical Mandarin Pie, making pie filling adding cream cheese

8. Use an electric whisk and whip up the fresh cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream.

9. Once whipped, gently fold the whipped cream into the custard mix using a spatula. Try not to beat it or be rough as you will lose all that lovely air you just whisked in!

Tropical Mandarin Pie, making pie filling adding whipped cream

11. Now for the fun part!
Add the lovely creamy filling to the pie case. Decorate with some more mandarin segments and sprinkle all over with your coconut and refrigerate for 4 -6 hours. Chill overnight for best results.

Homemade Tropical Mandarin Custard Cream Pie, made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy mandarins.

Recipe Card

Homemade Tropical Mandarin Pie, made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy mandarins.

Tropical Mandarin Pie

Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Homemade Tropical Mandarin Pie, made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy mandarins.

Ingredients

The Base

  • 170 g or 6 oz Shortcrust pastry
  • 1 beaten Egg White

The filling

  • 4 oz or 125 g Cream Cheese
  • 7 oz fl or 200 ml Whipping Cream & 3 Teaspoons powdered sugar.
  • 1 cup or 200 g drained mandarins

For the custard:

  • 1/3 Cup or 65 g Sugar**
  • 2 Tablespoons Cornstarch
  • Pinch of salt
  • 2 Cups or 470 ml Coconut Milk
  • 2 Egg Yolks
  • 2 Teaspoons Vanilla Extract
  • **Adjust the sugar to your taste

The Topping:

  • 1 cup or 200 g drained mandarins
  • Some toasted or untoasted coconut for the topping

Instructions

The Pastry

  1. Put the oven on to 180C, 375F,Gas 5 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it)
  2. Make your shortcrust pastry. Grease your pie dish & make sure you grease up the sides too.
  3. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry for 20 minutes in the oven. **** After 10 minutes in the oven, remove the weights, brush the base and sides with beaten egg white and return the pastry to the oven 'naked' so it cooks through and crisps up. When the pastry has cooked, remove from the oven and allow to cool in the pie dish.
  4. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already.

The filling

  1. Make the custard first by taking a saucepan, add the sugar, cornstarch, salt, and coconut milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove it from heat.
  2. In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the coconut milk mixture, stirring as you pour.
  3. Return the custard mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil.
  4. At this point, have a little taste to see if you have the amount of sweetness to your liking. If you need more, simply add a tablespoon of sugar at a time and taste as you go along.
  5. Remove from heat, stir, then transfer to a bowl to cool.
  6. When the coconut custard has cooled, add the mandarins to the custard mix, and mix them in well. (please make sure the mandarins have been drained well and patted down with kitchen paper to remove any excess liquid) then add the cream cheese and use a hand whisk to mix it all in really well.
  7. Whilst the custard is cooling, using a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast! Then set aside to cool.
  8. Use an electric whisk and whip up the fresh cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream.
  9. Once whipped, gently fold the whipped cream into the custard mix using a spatula. Try not to beat it or be rough as you will loose all that lovely air you just whisked in!

Now for the fun part!

  1. Add the lovely creamy filling to the pie case. Decorate with some more mandarin segments and sprinkle all over with your coconut and refrigerate of 4 -6 hours. Chill overnight for best results.

Notes

If making our Lovefoodies own shortcrust pastry, add 3 Tablespoons of sugar in with the flour.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 36gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 103mgSodium: 207mgCarbohydrates: 37gFiber: 3gSugar: 23gProtein: 6g

Nutrition information isn’t always accurate

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2 thoughts shared

  1. I’m a bit confused with your liquid oz to mls conversion. Here in Australia our cups hold 250ml so 1 1/4 cups would equal about 310 mls and American cups hold 240mls so their 1 1/4 cups would be 300mls. Can you tell me whether the cup you are using is smaller than the usual 8 oz one or whether there was a glitch converting from ozs or fluid ozs to mls.

    1. Hi Carol, I use the metric measure system for recipes and converting to cup sizes is always difficult given the inaccuracy. Where possible, please use the metric measures, as this is more precise. If you use the US Cup measures you may have a little filling left over because breaking a cup size down in decimal points is so hard so I’ve had to round up the cup measures to the nearest third or half measure. Sorry if you were confused!