Mango Cream Pie
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Ingredients:
- 2 ½ cups Brazil Gourmet Mango nectar
- 1 refrigerated pie crust
- 1 cup whipping cream
- 3 egg yolks
- ¾ cup sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 2 tablespoon butter or margarine
- 1 ½ tablespoon vanilla extract
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Garnish:
- Whipped cream
- Fresh mango slices
Fit the piecrust into 9 inch pie plate according
to package instructions, fold the edges under and crimp them. Bake
piecrust at 425 for 7 minutes or until it is lightly browned. Let
piecrust cool. Combine nectar, whipping cream, egg yolks, sugar,
cornstarch and salt in a medium saucepan. Bring to a boil over
medium heat, whisking constantly. Boil for 1 minute or until it
thickens, whisking constantly. Remove from heat. Stir in the butter
and vanilla. Cover tightly with plastic wrap and cool to room
temperature. Spoon mixture into prepared piecrust, cover and chill
for 8 hours. Garnish with whipped cream and mango slices.
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