Mango pie - house beautiful

Yield: 8 servings

Measure Ingredient
2½ cup All-purpose flour
12 tablespoons Cold butter, cut into 1/4- inch pieces
2 \N 14-oz packages frozen mango, thawed, or enough fresh mangoes to make 2 C puree
1 tablespoon Fresh lime juice
1 cup Sugar
\N \N Freshly whipped cream, opt.
4 tablespoons Cold vegetable shortening
\N \N Pinch of salt
6 tablespoons Ice water
¼ cup Sifted all-purpose flour
¼ cup Evaporated milk
\N \N Pinch of salt
\N \N Pinch of nutmeg
2 \N Eggs separated
\N \N Frozen vanilla yogurt, opt.

FOR PIE CRUST

FOR MANGO FILLING

FOR GARNISH

Prepare plecrust: In a large bowl, combine flour, butter, shortening, and salt and blend until the mixture resembles coarse meal. Add the ice water and toss with a fork just until the water is incorporated.

Form the dough into a ball, flattening it somewhat. Dust lightly with flour. Cover in plastic wrap or waxed paper and refrigerate for 1 hour.

On a floured surface, roll half of the dough out into a ⅛-inch-thick circle. Fit dough into a 9-or 10-inch pie dish. Trim any excess dough and press edges with the back of a fork. Chill for 1 hour before using. Roll out excess dough ⅛ inch thick and cut into 1-inch-wide strips using a pastry cutter. Place strips on waxed paper, cover and refrigerate for 1 hour before using.

Prepare filling: In a medium-size saucepan, heat mango puree and lime juice. Add sugar, flour, milk, salt, and nutmeg and cook mixture for 3 minutes. Remove from heat.

In a medium-size bowl, beat egg yolks and fold into mango mixture.

Beat egg whites to soft peaks and fold into mango mixture. Spread in pie shell and decorate with strips of pastry dough. Bake in a preheated 350'F oven for 40 minutes or until filling is set. Let cool before serving. Serve with whipped cream or vanilla frozen yogurt if desired.

House Beautiful/Sept/94 Scanned & fixed by Di Pahl & <gg>

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