LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living May 2003

Gallery

Recipe Summary

Yield:
Makes 1 (9-inch) pie
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Chef's Notes

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

Advertisement