Mango Cream Pie
This is a light, creamy and refreshing flavored pie that's super easy to make.
Servings 6
Cost 5
Equipment
- Stove
Ingredients
- 1 9 inch baked pie crust, shallow pastry or graham crust **
- ½ cup sugar 100 grams
- ¼ cup cornstarch, use a scant ¼ cup
- ⅛ teaspoon salt
- 2 large egg yolks
- ⅔ cup heavy cream
- 13.5 oz mango nectar, such as Goya (380 grams or 1 ½ cups plus 3 T.)
- 1 ½ tablespoons butter (21 grams)
- ½ teaspoon vanilla extract
- 2-3 cups sweetened whipped cream for garnishing
- caramel syrup (optional)
Instructions
- Have ready a fully baked and cooled shallow pie crust. I've always used pastry crust, but plan on making this again with a Ritz or Saltine crust. Graham would be good too.
Mango Filling
- In a 3 quart saucepan, combine all the dry ingredients, then stir in the egg yolks and cream until fully blended. Pour in the nectar and stir until blended. Do all of this off heat.
- Put the pan over medium heat and whisk constantly until mixture begins to boil and thicken and big bubbles break the surface. Continue cooking and whisking for a minute or so after the bubbles break.
- Remove from heat and stir in 1 ½ teaspoons butter. Let cool slightly and then stir in the vanilla.
- Cover the filling with plastic wrap and let cool to room temperature. Transfer to the baked pie shell.
- Chill the pie for 8 hours. When ready to serve, pipe sweetened whipped cream around the border. You can garnish with limes as well or decorate however you like. Serve with caramel sauce or some dulce de leche.
Notes
A shallow pie dish (like the metal ones) is best for this scaled down version. You can still use a deep dish, you'll just have a shorter pie. I also really, seriously, want to try this with a graham or even gingersnap crust.
