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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make a tropical cream pie by adding mango nectar to the cream filling and topping the pie with fresh mango slices, whipped cream and mint. Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
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 margarine |
1 1/2 teaspoons vanilla extract |
garnishes: 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; boil, whisking constantly, 1 minute 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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