Mango Cream Pie

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“This is a tempting tropical treat! Enjoy!”
READY IN:
8hrs 10mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 refrigerated pie crust
  • 2 12 cups mango nectar
  • 1 cup whipping cream
  • 3 egg yolks
  • 34 cup sugar
  • 13 cup cornstarch
  • 18 teaspoon salt
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 12 tablespoons vanilla extract
  • whipped cream, to garnish
  • fresh mango, slices to garnish

Directions

  1. fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them.
  2. bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.
  3. Combine nectar and the next 5 ingredients in a medium saucepan.
  4. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens.
  5. Then remove from the heat.
  6. Stir in the butter and vanilla.
  7. Cover tightly with plastic wrap, and cool to room temperature.
  8. Spoon mixture into prepared piecrust; cover and chill for 8 hours.
  9. Then garnish the pie if you desire.

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