Mango Custard pie

Directions

1. Place the mango puree, sugar, and cornstarch in a sauce pan. Heat on low, stirring. Just before it boils, it will thicken. Don't let it boil. Remove from heat and set aside.
2. Preheat oven to 375F. Place a cookie sheet in the oven, where we will rest the baking dish. A hot cookie sheet helps the crust to get going and avoid soggy crust!
3. Place the crust in a 9-inch deep pie pan. Egg wash the crust. We will do a bit of blind baking.
4. Line the pie crust with parchment paper, and fill with pie weights/uncooked rice. Bake for just 10 minutes.
5. Carefully remove the weights and paper, as the crust will be delicate. Cool it about 20 minutes.
6. Combine the thickened mango mixture, milk, and eggs in a large bowl. Stir, or use a mixer, until well combined.
7. Pour into the pie crust. Place a protective ring, such as cut from Al foil, around the rim of the baking dish, to protect the crust edges from direct heat. This way it won't over-brown.
8. Bake for 55-60 minutes. Test at 50 minutes, a probe should come out reasonable clean, but still have a bit of material clinging to it.
9. Let it cool. I like chilled Mango Custard pie, but tastes vary! Offer whipped cream, but people may spoon down the pie too fast!