Mango Cream Pie

1. 1

   fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them.

2. 2

   bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.

3. 3

   Combine nectar and the next 5 ingredients in a medium saucepan.

4. 4

   Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens.

5. 5

   Then remove from the heat.

6. 6

   Stir in the butter and vanilla.

7. 7

   Cover tightly with plastic wrap, and cool to room temperature.

8. 8

   Spoon mixture into prepared piecrust; cover and chill for 8 hours.

9. 9

   Then garnish the pie if you desire.

* Per serving · 4 servings · Values may vary.

No additional tips available.