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Mango Cream Pie | ||||||||||
Course : Pies Serves: 1 |
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Ingredients:
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Preparation / Directions: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.
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Nutritional Information:2325 Calories (kcal); 115g Total Fat; (45% calories from fat); 36g Protein; 270g Carbohydrate; 430mg Cholesterol; 695mg Sodium | ||||||||||