Mango Cream Pie

Name: Mango Cream Pie
Ingredients: 1/2 (15-ounce) package refrigerated piecrusts; 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

10 ingredients

5 steps

Ingredients

1/2 (15-ounce) package refrigerated piecrusts
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

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
2

Bake at 425° for 7 minutes or until lightly browned; cool.
3

Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until mixture thickens. Remove from heat.
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.
5

Mango nectar may be found in the Mexican-food sections of most grocery stores.