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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Mango nectar and fresh mango slices provide a taste of tropical paradise in every bite of pie. Cook time does not include chilling time. Ingredients:
0.5 (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 2 tablespoons margarine |
1 1/2 teaspoons vanilla extract |
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; when comes to a boil continue cooking, whisking constantly, approximately 2-5 minutes 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.
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