Mango cream pie
8 Slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for single crust pie | ||
| 1 | cup | Sugar |
| ¼ | cup | Cronstarch |
| ¼ | teaspoon | Salt |
| 2½ | cup | Ripe mango; sliced |
| 3 | Egg yolks | |
| 1½ | cup | Sour cream -=OR=- plain yogurt |
| 1 | tablespoon | Lime juice |
| Fresh raspberries, kiwi slices, blueberries (opt) | ||
Directions
BILLS20086
Prepare pastry for single crust pie by rolling out into a 13" circle. Ease pastry into an ungreased 11" tart pan with removable bottom. Press pastry into pan; trim edges. Prick pastry; line with a double thicknes of foil.
Bake in 450~ oven for 8 minutes. Remove foil; bake 5-6 minutes more until lightly browned. Cool. For filling, in heavy saucepan, stir together sugar, cornstarch, and salt. In blender or food processor, place sliced mangoes.
Cover; blend until mango is smooth. Stir mango and sour cream into sugar mixture. Cook and stir over medium heat until thickened and bubbly, then cook and stir 2 minutes more. Remove from heat. Stir 1 cup of the hot mixture into the egg yolks. Return to the saucepan. Bring mixture to a gentle boil, stirring constantly. Cook and stir for 2 minutes more. Remove from heat. Stir in lime juice. Pour into baked pastry shell. Cool on wire rack for 1 hour. Cover and chill at least 4 hours. To serve, garnish with berries and sliced kiwi, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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