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Prep time
2 hours
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Cook time
1 hour
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Serves
8
Author Notes
Like mango? Maybe not? You will be a convert with this pie! The lush, rich, bright taste of mango, in a smooth custard format. It's still to-die-for on the third day!
—Rich Altmaier
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Ingredients
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20
oz-weight mango puree. I really like Deep brand Alphonso mango puree!
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5
oz-weight granulated sugar
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3 tablespoons
cornstarch
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2
large eggs
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6
fl-oz evaporated milk
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1
pie crust (OK, I bought one).
Directions
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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.
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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!
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Place the crust in a 9-inch deep pie pan.
Egg wash the crust.
We will do a bit of blind baking.
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Line the pie crust with parchment paper, and fill with pie weights/uncooked rice.
Bake for just 10 minutes.
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Carefully remove the weights and paper, as the crust will be delicate.
Cool it about 20 minutes.
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Combine the thickened mango mixture, milk, and eggs in a large bowl.
Stir, or use a mixer, until well combined.
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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.
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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.
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Let it cool. I like chilled Mango Custard pie, but tastes vary!
Offer whipped cream, but people may spoon down the pie too fast!
See what other Food52ers are saying.