Mango Margarita Cream Pie Recipe
Tried it? Rate this Recipe:
|
 This recipe for Mango Margarita Cream Pie, by Donna Cole, 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 325º. 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 |
|
