Mango Cream Pie

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.