Tropical Mandarin Pie. A wonderful creamy coconut and mandarin pie. Sunshine on a plate!
Tropical Mandarin Pie
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 8
Ingredients
The Base
  • 170 g / 6 oz Shortcrust pastry - click this link to make the exact amount needed.
  • 1 beaten Egg White
  • in Also the shortcrust pastry is 3 Tablespoons of regular sugar. Add those when you add the flour.
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:
  • ml You need a total of 550 of custard / Jell – O pudding. 2 1/2 cups
To make up the custard / Jello, add
  • 225 ml or 1 1/4 cups or 225 ml of milk
  • 225 ml or 1 1/4 cups or 225 ml of coconut milk
  • tablespoons GUIDE: You can use EITHER Bird’s custard use 4 of custard powder & 4 tablespoons sugar
  • cup OR 5 half servings of Jello Cook & Serve vanilla flavour
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. Click here for instructions.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. See here for more information. You need to bake blind 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. 5. 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. First, make the coconut custard up in the saucepan, and keep stirring until it thickens up.
*** Please note, if using Bird's Custard, add 3 Tablespoons of sugar as it is unsweetened.***
  1. It should be really thick and not fall off your mixing spoon. Once thick, transfer to a mixing bowl and cover the surface with plastic wrap like the photo. this stops a skin from forming whilst it is cooling down.
  2. When the coconut custard has cooled, add the cream cheese and use a hand whisk to mix it all in really well. The custard will be a little stiff at first but it will loosen so don't worry!
  3. Add the mandarins to the custard mix now, 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)
  4. Use an electric whisk and whip up the cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream. When 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.