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Mango Cream Pie

Recipe name:
Mango Cream Pie

Recipe category:
Baked Goods

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Recipe detials:

1/2 package (15 oz.) refrigerated piecrusts 1 envelope unflavored gelatin 1/3 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 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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Mango Cream Pie

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