Mango Cream Pie Recipe - Cooking Index
Mango Cream Pie Recipe - Cooking Index
| 1/2 | Refrigerated piecrusts - (15 oz.) | |
| 1 | Unflavored gelatin | |
| 1/3 cup | 78ml | Lime juice |
| 1 | Sweetened condensed milk - (14 oz.) | |
| 1/4 cup | 59ml | Rum - optional |
| 1 | Mango slices - (26 oz.) | |
| 1 cup | 237ml | Whipping cream |
| 2 tablespoons | 30ml | Sifted powdered sugar |
| Fresh mint sprigs - for garnish |
Fit piecrust into 9 inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake at 450F 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.
Makes 1 (9-inch) pie.
Source:
Southern Living Recipes
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