Mango Cream Pie *

-BILLS20086

- Pastry for single crust pie 1 c Sugar

1/4 c Cronstarch

1/4 ts Salt

2 1/2 c Ripe mango; sliced

3 Egg yolks

1 1/2 c Sour cream -=OR=- plain

- yogurt 1 tb Lime juice

Fresh raspberries, kiwi - slices, blueberries (opt) Prepare pastry for single crust pie by rolling out into a 13" circle. Ease pastry into an ungreased 11" tart pan with removable bottom. Press pastry into pan; trim edges. Prick pastry; line with a double thicknes of foil. Bake in 450~ oven for 8 minutes. Remove foil; bake 5-6 minutes more until lightly browned. Cool. For filling, in heavy saucepan, stir together sugar, cornstarch, and salt. In blender or food processor, place sliced mangoes. Cover; blend until mango is smooth. Stir mango and sour cream into sugar mixture. Cook and stir over medium heat until thickened and bubbly, then cook and stir 2 minutes more. Remove from heat. Stir 1 cup of the hot mixture into the egg yolks. Return to the saucepan. Bring mixture to a gentle boil, stirring constantly. Cook and stir for 2 minutes more. Remove from heat. Stir in lime juice. Pour into baked pastry shell. Cool on wire rack for 1 hour. Cover and chill at least 4 hours. To serve, garnish with berries and sliced kiwi, if desired.