| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Fruits, Pies |
8 |
Slices |
INGREDIENTS
|
|
Pastry for single crust pie |
| 1 |
c |
Sugar |
| 1/4 |
c |
Cronstarch |
| 1/4 |
t |
Salt |
| 2 1/2 |
c |
Ripe mango, sliced |
| 3 |
|
Egg yolks |
| 1 1/2 |
c |
Sour cream -=OR=- plain |
|
|
yogurt |
| 1 |
T |
Lime juice |
|
|
Fresh raspberries, kiwi |
|
|
slices blueberries opt |
INSTRUCTIONS
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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