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Title: Mango Cream Pie
Categories: Dessert
Yield: 1 Servings
| 1/2 | pk | (15 oz.) refrigerated piecrusts |
| 1 | Envelope unflavored gelatin | |
| 1/3 | c | Lime juice |
| 1 | cn | (14 oz.) sweetened condensed milk |
| 1/4 | c | Rum; optional |
| 1 | Jar (26 oz.) mango slices | |
| 1 | c | Whipping cream |
| 2 | tb | 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.
Posted to MM-Recipes Digest V4 #5
Recipe by: Southern Living Recipes
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