Mango Cream Pie

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

• Ready In: 20 mins
• Yields: 1 pie

Ingredients

• 0.5 (15 ounce) package  refrigerated pie crusts
• 2 1⁄2 cups  mango nectar
• 1  cup  whipping cream
• 3  egg yolks
• 3⁄4 cup sugar
• 1⁄3 cup cornstarch
• 1⁄8 teaspoon salt
• 2  tablespoons butter or 2  tablespoons margarine
• 1 1⁄2 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.