Pie Pleasures: Mango Pannacotta Pie

Last year I took the Maya Kitchen cooking class featuring Bravo Ristorante’s Italian bestsellers. The only thing I made from the list so far is panna cotta, and a horribly modified version at that.

I love the creamy, understated, silky texture of  panna cotta but was craving for a  little textural contrast. Apparently there were crusty variations to this Italian dessert, a departure from the fruit topped goodies I’ve had before.

I was depending on an old bottle of strawberry pie filling in the pantry for topping but unfortunately it was past its prime. I substituted with a huge fresh Carabao Mango sliced in (hopefully, but not quite) attractive pieces to top the pie.

A mango panna cotta pie slice below. The crust was a little soggy (explanation in the crumb recipe!) and the mango slices were a little too thick. But OH the cooked cream was heavenly! The texture was similar to a light flan and the natural sweetness of the cream and the milk came through and was not overpowered by sugar.  I could have eaten the whole pie alone! I swear that I dreamt of the pie that same night and craved for it the next day!

Any crumb pie crust recipe would work with this but I used Martha’s.

Panna Cotta (Recipe from Bravo Ristorante)


Good enough for one  9 inch pie.

If you prefer to cook it without the crust, half the recipe would make 4 1/2 cup individual servings. Personally, I think 1/2 cup of panna cotta is way too small a serving size


37 g whipping cream (~2 cups of cream)

37 g full cream milk (~2 cups of milk)

3.6g unflavored gelatin (that’s two Knox sachets)

3.4g white sugar (I ditched this entirely and just used honey to taste)


  • Make the pie crust first before the panna cotta. Start cooking the panna cotta only if the crust is cool already.
  • Mix whipping cream, milk and sugar in a saucepan
  • Separate a half cup of the mixture in a small bowl or cup. Add gelatin to this and let stand for a few minutes.
  • Cook the whipping cream mixture over low fire for 15 mins. Stir constantly to  prevent the mixture from boiling. (At this point, I just poured honey on the mixture until it tasted ok. I left it a little bland because I was counting on the sweet crust and toppings)
  • Add the gelatin+milk mixture and stir until the gelatin dissolves.
  • Pour out into cups, molds or cooled pie crust.
Top with anything sweet and fruity.

Graham Cracker Crust

Martha Stewart Living, June 2008


Makes one 9-inch crust


6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)

2 1/2 ounces (5 tablespoons) unsalted butter, melted

1/4 cup sugar  (I normally reduce the amount of sugar in Martha’s recipes, but I intentionally made my cream base bland so this sugar level is ok)

1/8 teaspoon salt


Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack. (Since R and I were going out on a date that day, I skipped this cooling part and poured the hot cream into the hot crust. Well I started pouring it until bits and pieces of the crust started floating to the top! I ladled carefully after that. Because of this shortcut, the crust was soggy and took on a chewy texture). 

via Graham Cracker Crust – Martha Stewart Recipes.

Related Links:


Maya Kitchen Culinary Arts Center
8th Floor, Liberty Building
835 A. Arnaiz Avenue
Legazpi Village, Makati City, Philippines

Tel:+632 892-5011 loc. 108


Bravo Makati
Ground Flr, Classica Tower
114 HV dela Costa St.
Salcedo Village, Makati, Philippines
Tel Nos. +632 886-7885; +632 750-3378
Email: bravoristorante@globelines.com.ph


5 thoughts on “Pie Pleasures: Mango Pannacotta Pie

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  2. Pingback: Peaches and Cream Cheese Tart | booksinthekitchen

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