Mango Cream Pie

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

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1⁄2 cup  finely chopped  macadamia nuts
• 1  cup white flour
• 1⁄3 cup butter
• 1  beaten egg
• 4  ounces cream cheese, softened
• 1⁄3 cup  sifted powdered sugar
• 1⁄3 cup  whipping cream
• 2  large mangoes, seeded, peeled, and thinly sliced (about 2 cups)
• 1⁄3 cup granulated sugar
• 4  teaspoons cornstarch
• 1  teaspoon  finely shredded  orange peel
• 3⁄4 cup  peach nectar
• 1  teaspoon lemon juice
•  chopped toasted  macadamia nuts (to garnish)

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!