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Mango Cream Pie

Source of Recipe


Better Homes & Gardens






List of Ingredients



• 1/2 cup finely chopped macadamia nuts
  
• 1 cup all-purpose flour
  
• 1/3 cup butter
  
• 1 beaten egg
  
• 4 ounces cream cheese, softened (1/2 of an 8-oz package)
  
• 1/3 cup sifted powdered sugar
  
• 1/3 cup whipping cream
  
• 2 large mangoes, seeded, peeled, and thinly sliced (about 2 cups)
  
• 1/3 cup granulated sugar
  
• 4 tsp cornstarch
  
• 1 tsp finely shredded orange peel
  
• 3/4 cup peach nectar
  
• 1 tsp lemon juice
  
• Chopped, toasted macadamia nuts
  






Instructions



1. Spread the 1/2 cup nuts in a baking pan and toast in a 350-degree oven for 5 to 10 minutes or until golden, stirring once or twice. Cool.
   
   
2. In a medium mixing bowl combine flour and toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg; stir until combined. Form into a ball. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Line a 9-inch pie plate with pastry. Fold edge under and flute. Prick well. Bake in a 350-degree oven for about 20 minutes, or until golden brown. Cool.
   
   
3. In a bowl, beat together cream cheese and powdered sugar. Stir in 1 tablespoon of the cream. Beat remaining cream until soft peaks form; fold into cheese mixture. Spread in pie shell. Overlap mango slices in circles on top, reserving a few mango slices for garnish.
   
   
4. In a saucepan, combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Spoon mixture evenly over mango slices. Chill pie for 3 to 6 hours.
   
   Garnish with reserved mango slices and chopped macadamia nuts; serve!