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  • Mango Cream Pie

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    Mango Cream Pie
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 2 c. lowfat milk
    • 1/2 c. granulated sugar
    • 1 tbsp. butter
    • 3 Large eggs, separated
    • 1 packet unflavored gelatin, softened with 3 tbsp. water
    • 1 teaspoon vanilla extract
    • 1 c. heavy whipping cream
    • 1 mango peeled & finely minced
    • 1 9" pie crust, baked

    Directions

    1. Place lowfat milk and sugar in a medium size saucepan, bring to a boil, reduce heat and stir till sugar is dissolved. Add in butter.
    2. In a separate small bowl beat egg yolks and add in a few Tbsp. of the warm lowfat milk mix to egg yolks, then stir egg mix into saucepan with remaining lowfat milk and sugar. Stir over low heat till slightly thickened. Add in gelatin and stir till gelatin is completely dissolved.
    3. Remove from heat and add in vanilla extract. Cold mix over ice till thickened to texture of egg whites.
    4. Whip egg whites in a deep bowl till soft peaks are formed. In a separate small bowl, whip cream till thick. Mix finely minced mango into the thickened lowfat milk mix. Now gently mix in the whipping cream, then the egg whites. Make sure whites are thoroughly combined with the mango-lowfat milk mix. Pour into baked pie shell and refrigeratetill well set for about 6 hrs or possibly overnight. Makes one 9 inch pie. Serving size: Me or possibly 6 normal people.

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