Mango Cream Pie

Ingredients

• 1/2 (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 margarine
• 1 1/2 teaspoons vanilla extract

Garnishes

• whipped cream, fresh mango slices, fresh mint leaves

Directions

1. 1

   Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

2. 2

   Bake at 425° for 7 minutes or until lightly browned; cool.

3. 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. 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.