Mango Cream Pie

Make a tropical cream pie by adding mango nectar to the cream filling and topping the pie with fresh mango slices, whipped cream and mint.

Yield:

Makes 1 (9-inch) pie

Recipe from


Ingredients

1/2 (15-ounce) package refrigerated piecrusts
2 1/2 cups mango nectar
1 cup whipping cream
3 egg yolks
3/4 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
Garnishes: whipped cream, fresh mango slices, fresh mint leaves

Preparation

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

Bake at 425° for 7 minutes or until lightly browned; cool.

Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until mixture thickens. Remove from heat.

Stir in butter and vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon mixture into prepared piecrust; cover and chill 8 hours. Garnish, if desired.

Note:

Mango nectar may be found in the Mexican-food sections of most grocery stores.

May 2003