Mango Margarita Cream Pie

Photo by Lisa M.
Adapted from cookingclub.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingclub.com

Ingredients

  • CRUST

  • 1 1/2

    cups gingersnap cookie crumbs (about 30 gingersnaps)

  • 6

    tablespoons unsalted butter, melted

  • 2

    tablespoons sugar

  • FILLING

  • 2

    cups coarsely chopped mangoes (about 2 large)

  • 1

    cup sugar, divided

  • 1/4

    cup tequila or nonalcoholic margarita mix

  • 1/4

    cup cornstarch

  • 1/4

    teaspoon salt

  • 1 3/4

    cups whole milk

  • 3

    egg yolks

  • 1/3

    cup lime juice

  • 2

    tablespoons unsalted butter

  • TOPPING

  • 1

    cup whipping cream, chilled

  • 4

    teaspoons sugar

  • 1/2

    teaspoon vanilla extract

Directions

1. Heat oven to 325ºF. 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 thick. 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. 2. Place mangoes and 1/3 cup of the 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. 3. In another medium saucepan, whisk together remaining 2/3 cup 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. 4. Remove from heat. Stir in lime juice and 2 tablespoons butter until smooth. Stir in mango mixture until blended. Cool 20 minutes, stirring occasionally. 5. Pour filling into crust; refrigerate until set, at least 4 hours or overnight. 6. 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.

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