| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Pies, Fruits | 8 | Slices | |
INGREDIENTS
| 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) |
INSTRUCTIONS
BILLS20086 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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