Favourite Mango Cream Pie
Favourite Mango Cream Pie recipe
Yield
16 servingsPrep
20 minCook
15 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
pastry dough
refrigerated |
* |
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ⅓ | cup |
lime juice
|
|
| 14 | ounces |
milk, sweetened condensed
|
|
| ¼ | cup |
rum
optional |
*
|
| 26 | ounces |
mangos
slices, 1 jar |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
sifted |
|
|
mint sprigs
fresh, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
pastry dough
refrigerated |
* |
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 79 | ml |
lime juice
|
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 59 | ml |
rum
optional |
*
|
| 1 | jar |
mangos
slices, 1 jar |
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
powdered sugar
sifted |
|
| 1 | x |
mint sprigs
fresh, for garnish |
* |
Directions
Fit piecrust into 9 inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake at 450℉ (230℃) F for 9 to 11 minutes or until golden brown; set aside to cool.
Sprinkle gelatin over lime juice in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in condensed milk and, if desired, rum.
Process mango slices in a food processor or electric blender until smooth. Stir 2 cups mango into gelatin mixture, reserving remaining mango for another use; pour into prepared piecrust. Chill until set.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over filling. Garnish, if desired.
