Mango Cream Pie * Recipe

Step 1

Prepare pastry for single crust pie by rolling out into a 13" circle. Ease pastry into an ungreased 11" tart pan with removable bottom. Press pastry into pan; trim edges. Prick pastry; line with a double thicknes of foil. Bake in 450 oven for 8 minutes. Remove foil; bake 5-6 minutes more until lightly browned. Cool. For filling, in heavy saucepan, stir together sugar, cornstarch, and salt. In blender or food processor, place sliced mangoes. Cover; blend until mango is smooth. Stir mango and sour cream into sugar mixture. Cook and stir over medium heat until thickened and bubbly, then cook and stir 2 minutes more. Remove from heat. Stir 1 cup of the hot mixture into the egg yolks. Return to the saucepan. Bring mixture to a gentle boil, stirring constantly. Cook and stir for 2 minutes more. Remove from heat. Stir in lime juice. Pour into baked pastry shell. Cool on wire rack for 1 hour. Cover and chill at least 4 hours. To serve, garnish with berries and sliced kiwi, if desired.

Things You'll Need

  • Pastry for single crust pie
  • 1c Sugar
  • 1/4c Cronstarch
  • 1/4ts Salt
  • 2 1/2c Ripe mango; sliced
  • 3 Egg yolks
  • 1 1/2c Sour cream -=OR=- plain
  • - yogurt
  • 1tb Lime juice
  • Fresh raspberries, kiwi
  • - slices, blueberries (opt)

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