Mango Cream Pie

Ingredients

• 1 refrigerated pie crust
• 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 margarine
• 1 1/2 tablespoons vanilla extract
• whipped cream, to garnish
• fresh mango, slices to garnish

Directions

1. 1

   fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them.

2. 2

   bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.

3. 3

   Combine nectar and the next 5 ingredients in a medium saucepan.

4. 4

   Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens.

5. 5

   Then remove from the heat.

6. 6

   Stir in the butter and vanilla.

7. 7

   Cover tightly with plastic wrap, and cool to room temperature.

8. 8

   Spoon mixture into prepared piecrust; cover and chill for 8 hours.

9. 9

   Then garnish the pie if you desire.