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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

Debbiecantalk's Review

November 12, 2008
This was so easy to make and absolutely WONDERFUL!!! My mom grew up in the Philippines and I made it for her - she couldn't wait to get the recipe - said it was one of the best desserts she had had in awhile.