Mango Cream Pie

kittycatmom's Note:

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

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 pie

• 0.5 (15 ounce) package refrigerated pie crusts
• 2 ½ cups mango nectar
• 1 cup whipping cream
• 3 egg yolks
• ¾ cup sugar
• 1⁄3; cup cornstarch
• 1⁄8; teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine
• 1 ½ 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.