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Post by :gouzts
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3382
Click below to download : Pies - Mango - Hawaiian Mango Cream Pie (Format : PDF)
Pies - Mango - Hawaiian Mango Cream Pie
Unbaked 9-inch deep dish pie shell4 cups mangoes, peeled and chopped
1/2 cup graulated sugar
1/4 tsp. salt
2-1/2 Tbsp. tapioca
8 oz. pkg. cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 tsp. vanilla extract (or orange, pineapple, lemon)
Sour cream and nutmeg to top and garnish
Preheat oven to 425 degrees.
Mix together gently, mangoes, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. Pour mango filling into the pie shell and bake for 15 minutes.
Meanwhile, combine the cream cheese, sugar, eggs, and vanilla. Beat until smooth.
Remove the pie from the oven. Lower temperature to 350 degrees.
Spoon the cream cheese mixture over the top of the pie. Put the pie back in the oven and bake for an additional 30 minutes. Remove from oven, and allow to cool completely.
Spread sour cream on the top in a very thin layer, and sprinkle the top with nutmeg.
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Mango nectar may be found in the Mexican-food sections of most grocery stores. 1/2 (15-ounce) package refrigerated piecrusts 2 1/2 cups mango nectar 1 cup whipping cream 3 egg yolks 3/4 cup sugar 1/3 cup cornstarch 1/8 teaspoon salt 2 tablespoons butter or margarine 1 1/2 teaspoons vanilla extract Garnishes: whipped cream, fresh mango slices, fresh mint leaves Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Bake at 425° for 7 minutes or until lightly browned; cool. Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium
Pies - Mango - Mango Cream Pie
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Mellow Mai Tai Pie1 pint pineapple or lemon sherbet, softened 1 pint vanilla ice cream, softened 1/4 cup lime juice 2 Tblsp. orange juice 1 Tblsp. lemon juice 1 Tblsp. grated lime peel 1 tsp. grated orange peel 1 tsp. grated lemon peel 1 can (20 oz.) crushed pineapple, drained Macaroon Crust (recipe below)Combine sherbet and ice cream with all juice and grated peel. Fold in pineapple and pour into macaroon crust. Freeze until firm or overnight. Garnish with pineapple slices and lime, if desired. Serves 8. Macaroon Crust: 2 cups macaroon cookie crumbs 1/4 cup
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