Mango Cream Pie

Recipe by Loves2Teach
READY IN: 8hrs 10mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    refrigerated pie crust
  • 2 12
    cups mango nectar
  • 1
    cup whipping cream
  • 3
    egg yolks
  • 34
    cup sugar
  • 13
  • 18
    teaspoon salt
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 1 12
    tablespoons vanilla extract
  • whipped cream, to garnish
  • fresh mango, slices to garnish
Advertisement

DIRECTIONS

  • fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them.
  • bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.
  • Combine nectar and the next 5 ingredients in a medium saucepan.
  • Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens.
  • Then remove from the heat.
  • Stir in the butter and vanilla.
  • Cover tightly with plastic wrap, and cool to room temperature.
  • Spoon mixture into prepared piecrust; cover and chill for 8 hours.
  • Then garnish the pie if you desire.
Advertisement