Total Time
20mins
Prep 10 mins
Cook 10 mins

Mango nectar and fresh mango slices provide a taste of tropical paradise in every bite of pie. Cook time does not include chilling time.

Ingredients Nutrition

  • 0.5 (15 ounce) package refrigerated pie crusts
  • 2 12 cups mango nectar
  • 1 cup whipping cream
  • 3 egg yolks
  • 34 cup sugar
  • 13 cup cornstarch
  • 18 teaspoon salt
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 12 teaspoons vanilla extract
  • Garnishes

  • whipped cream, fresh mango slices, fresh mint leaves

Directions

  1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
  2. Bake at 425° for 7 minutes or until lightly browned; cool.
  3. Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; when comes to a boil continue cooking, whisking constantly, approximately 2-5 minutes or until mixture thickens. Remove from heat.
  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.