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Mango Cream Pie

Yield Makes 1 (9-inch) 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.

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

How to Make It

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

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

  3. 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.

  4. 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.

Cook's Notes

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