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1
To Make The Pretzel Pie Crust: Preheat oven to 425 degrees F.
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2
Position knife blade in food processor bowl; add flour, crushed pretzels, Crisco, sugar and water.
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3
Top with cover, and process pulsing 3 or 4 seconds until dough just forms, shape into a ball.
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4
Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet.
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5
Fit in pie plate with hands and trim access dough from around edge.
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6
Prick with fork all over sides and bottom.
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7
Bake at 425 degrees F for 10 to 15 minutes.
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8
Let cool completely.
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9
To Make The Creamy Filling: In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form.
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10
Then add powdered sugar and vanilla, continue beating until firm peaks form.
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11
Set aside.
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12
In separate bowl add cream cheese and sugar, blend well.
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13
Then fold whipped cream into cream cheese mixture.
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14
Spread on bottom of pie crust and refrigerate.
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15
To Make the Mango Topping: Combine boiling water and jello, stirring until dissolved.
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16
Add sugar, pureed mango (see how to purree below) and chopped mango and stir well.
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17
Pour on top of cream filling in pie crust, return to the refrigerator and chill 3 to 4 hours.
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18
Note: To puree mango place mango into food processor and pulse 10 to 12 or until puree consistency.
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19
* To chop mango place in food processor and pulse 4 to 6 times.
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20
To Make The Whipped Cream Topping: In medium size bowl add cream and beat with electric mixer until soft peaks form.
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Add powdered sugar and vanilla, continue beating until firm.
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22
Spoon topping into pastry bag and decorate leaving some of the mango top showing.
