Mango Cream Pie

Photo: flickr user changeiam

Ingredients

1/2 pkt (15 oz.) refrigerated piecrusts

1 env unflavored gelatin

1/4 cup Rum, optional

1 jar (26 oz.) mango slices

2 tablespoons Sifted powdered sugar

Fresh mint sprigs, for garnish

Fit piecrust into 9 inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust witha fork.

Bake at 450 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.

1.0 servings

Tuesday, February 23, 2010 - 10:58pm

Anonymous