Ingredients
- Pie Crust:
- 1 1 1 c. all purpose flour
- 2 2 2 sticks cold butter
- 1/2 1/2 1/2 cup cold water
- 1/2 1/2 1/2 tsp. salt
- Mango Puree:
- 1 1 1 mango
- 1 1 1 lemon juice
- 3 3 3 tbsp. sugar
- Mango Cream Filling:
- 2/3 2/3 2/3 cup mango puree
- 1 1 1 lemon juice
- 2 2 2 sticks butter
- 2 2 2 tbsp and 2 tsp. sugar
- 2 2 2 large eggs
- 1 1 1 egg yolk
- 2 1/2 2 1/2 1/2 tsp cake flour
- 2 1/2 2 1/2 1/2 tsp. cornstarch
- Mango Citrus Compote:
- 1 1 1 mango
- 3/4 3/4 2 cup and 2 tsp. sugar
- 3 3 1 tbsp. and 1 tsp. water
- 1/2 1/2 1/2 zest of orange
- 1/2 1/2 1/2 zest of lemon
- Whipped Cream:
- 1 1 1 cup heavy cream
- 5 5 5 tsp. sugar
Preparation
Step 1
Pie Crust:
Dice cold butter. Mix flour and butter together until mixture forms coarse crumbs. Add salt and slowly mix in cold water until flour is moistened. Gather dough into ball, wrap in plastic wrap, and refrigerate for 2 hours. Using floured rolling pin (on lightly floured surface) roll out dough into round 2 inch larger than pie pan. Place dough to pie pan and bake 380 degrees for 15-20 minutes or until golden brown.
Mango Puree:
Combine all puree ingredients until blended.
Mango Cream:
Add mango puree, lemon juice, butter and sugar (2 tbsp.) inside a pot and bring to a boil. In bowl mix whole eggs, egg yolk and sugar (2 tsp.). Sift cake flour and cornstarch and mix with egg mixture. Add puree into egg mixture and mix well. In a double boiler heat mixture and cook until it resembles pudding like mixture. Pour into pie crust and cool down in refrigerator.
Mango Citrus Compote:
Dice mango and place in bowl. Boil sugar, orange zest, lemon zest and water and place into bowl. Refrigerate overnight.
Whipped Cream:
Whip heavy cream and sugar together
Mango Cream Pie:
Place mango cream into pie crust and top off with whipped cream. Drizzle mango compote for completed mango cream pie.