| 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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