Mango Cream Pie



8 servings



1 pastry for single crust pie
1 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2-1/2 cup ripe mango, sliced
3 egg yolks
1-1/2 cup sour cream or
plain yogurt
1 tbsp. lime juice
Fresh raspberries, sliced
Fresh kiwi, sliced
Fresh blueberries, sliced


Prepare pastry for single crust pie by rolling out into a 13-inch circle. Ease pastry into an ungreased 11-inch tart pan with removable bottom. Press pastry into pan; trim edges. Prick pastry. Line with a double thicknes of foil. Bake in 450°F 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.

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