Mango Cream Pie Recipe #376907
Mango nectar and fresh mango slices provide a taste of tropical paradise in every bite of pie.
Cook time does not include chilling time.
by kittycatmom
20 min | 10 min prep
1 pie
- 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
- Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
- Bake at 425° for 7 minutes or until lightly browned; cool.
- 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.
- 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.
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5 stars