Mango Cream Pie *

  • on January 13, 2010
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Ingrients & Directions

Pastry for single crust pie
1 c Sugar
1/4 c Cronstarch
1/4 ts Salt
2 1/2 c Ripe mango; sliced
3 Egg yolks
1 1/2 c Sour cream -=OR=- plain
– yogurt
1 tb Lime juice
Fresh raspberries, kiwi
– slices, blueberries (opt)

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.

8 Slices

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