Mango Cream Pie

Directions

1. 1
   Fit piecrust into 9 inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust witha fork.
2. 2
   Bake at 450 for 9 to 11 minutes or until golden brown; set aside to cool.
3. 3
   Sprinkle gelatin over lime juice in a small saucepan; let stand 1 minute.
4. 4
   Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in condensed milk and, if desired, rum.
5. 5
   Process mango slices in a food processor or electric blender until smooth.
6. 6
   Stir 2 cups mango into gelatin mixture, reserving remaining mango for another use; pour into prepared piecrust. Chill until set.
7. 7
   Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over filling. Garnish, if desired.