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Mango Margarita Cream Pie Recipe

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This recipe for Mango Margarita Cream Pie, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Cole
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 c gingersnap cookie crumbs (about 30 gingersnaps)
6 T unsalted butter, melted
2 T sugar

Filling:
2 c. coarsely chopped mangoes (about 2 large)
1 c sugar, divided
1/4 c. tequila or nonalcoholic margarita mix
1/4 c cornstarch
1/4 t salt
1 3/4 c whole milk
3 egg yolks
1/3 c. lime juice
2 T unsalted butter

Topping:
1 c. whipping cream, chilled
4 t sugar
1/2 t vanilla extract

Directions:
Directions:
Heat oven to 325. In medium bowl, stir together all crust ingredients until crumbs are evenly moistened. Press evenly into bottom and up sides of 9-inch pie pan, taking care not to make edges too think. Bake 8 to 10 minutes or until set and edges look dry. (Don't worry if center of crust looks soft and oily after baking; it will crisp as it cools.) Cool on wire rack.

Place mangoes and 1/3 c of sugar in medium saucepan; bring to a boil over medium heat, stirring frequently. Boil 5 to 7 minutes or until much of the liquid has evaporated and mixture is consistency of soft jam. Stir in tequila; cool on wire rack.

In another medium saucepan, whisk together remaining 2/3 c sugar, cornstarch and salt. Whisk in milk until smooth. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly.

Remove from heat. Stir in lime juice and 2 T butter until smooth. Stir in mango mixture until blended. Cool 20 minutes, stirring occasionally.

Pour filling into crust; refrigerate until set, at least 4 hours or overnight.

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spread topping over pie. Refrigerate up to 2 hours before serving. Store in refrigerator.

Number Of Servings:
Number Of Servings:
8

 

 

 

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