Mango Cream Pie
By: Anonymous
Published: Tuesday, February 23, 2010 - 10:58pm

Ingredients




1/2 pkt (15 oz.) refrigerated piecrusts
1 env unflavored gelatin
 cup Lime juice
1 can (14 oz.) sweetened condensed milk
1/4 cup Rum, optional
1 jar (26 oz.) mango slices
1 cup Whipping cream
2 tablespoons Sifted powdered sugar
Fresh mint sprigs, for garnish

Preparation

1 Fit piecrust into 9 inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust witha fork. 2 Bake at 450 for 9 to 11 minutes or until golden brown; set aside to cool. 3 Sprinkle gelatin over lime juice in a small saucepan; let stand 1 minute. 4 Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in condensed milk and, if desired, rum. 5 Process mango slices in a food processor or electric blender until smooth. 6 Stir 2 cups mango into gelatin mixture, reserving remaining mango for another use; pour into prepared piecrust. Chill until set. 7 Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over filling. Garnish, if desired. 8 Makes 1 9 (9-inch) pie.