Mango Cream Pie

READY IN: 1hr
Recipe by Sharon123

A $400 winner in the tropical fruit category for Better Homes & Gardens, March 1997. Yum!

Top Review by Pasta-Bella

This pie was a huge hit at our family birthday party! Everyone loved it and also commented on how pretty it was. The glaze was so pretty at the end that I did not garnish w/ reserved mango slices or extra nuts, it was so pretty just as it was. I found mango nectar at the store, so used that instead of the peach. I also forgot to get macadamia nuts, so used both hazelnuts and almonds in the crust. The crust was definitely a drier pastry dough than I'm used to working with when making a pie, but it turned out very nice. After rolling it out, it was too dry to be able to transfer as is to the pie plate, so I took small pieces and pressed them into the pie plate. It worked fine and the end result after baking and filling was yummy. A wonderful pie and we all enjoyed it immensely, sadly, there's not much left over to enjoy tomorrow! I'll have to get up early and have some for breakfast!

Ingredients Nutrition

Directions

  1. Spread the 1/2 cup nuts in a baking pan and toast in a 350°F oven for 5-10 minutes or until golden, stirring once or twice. Cool. In a medium mixing bowl combine flour and toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg; stir until combine. Form into a ball. On a lightly floured surface, roll out dough to about 1/8" thickness. Line a 9-inch pie plat with pastry. Fold edge under and flute. Prick well. Bake in a 350°F oven about 20 minutes or until golden brown. Cool.
  2. In a bowl beat together cream cheese and powdered sugar. Stir in 1 tbs of the cream. Beat remaining cream until soft peaks form; fold into cheese mixture. Spread in pie shell. Overlap mango slices in circles on top, reserving a few mango slices for garnish.
  3. In a saucepan combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Spoon mixture evenly over mango slices. Chill 3-6 hours. Garnish with reserved mango slices and chopped nuts.
  4. Enjoy!

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