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Mango Cream Pie with Macadamia Nut Crust
(inspired by a recipe on Food.com)
For the Crust:
1 1/2 cups sifted all-purpose flour
1/4 cup coarsely chopped, toasted macadamia nuts
2 tablespoons sugar
1/2 teaspoon salt
1 egg beaten
1/2 Crisco shortening
3 Tablespoons ice water
Place the macadamia nuts, flour, sugar and salt in a food processor. Pulse until nuts are chopped. Add egg, shortening and ice water. Process a few pulses taking care not to overwork the dough. Pour dough onto a floured surface and form into a disk. Chill until dough is stiff. Roll out on wax paper or plastic wrap. Invert into a pie plate. Turn edges under and crimp to form crust. Bake at 425 degrees for about 10 minutes or until done. Cover with foil if crust is browning too quickly. Set aside and cool completely.
For the filling:
4 ounces cream cheese, softened
1/3 cup sifted powdered sugar
1/3 cup whipping cream
2 large mangos, seeded, peeled, and thinly sliced
1/3 cup granulated sugar
4 teaspoons cornstarch
1 teaspoon finely shredded orange peel
3/4 cup peach nectar
1 teaspoon lemon juice
whipped cream and orange zest for garnish if desired
In a small mixing bowl beat together cream cheese and powdered sugar. Stir in 1 tablespoon of the cream. Beat remaining cream until soft peaks form; and fold into cheese mixture. Spread into the bottom of the baked pie crust. Overlap mango slices in circles on top of the cream cheese mixture. Place pie in the refrigerator while making the glaze.
In a medium saucepan, combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir until thick and bubble. Cook, stirring constantly for another 2 minutes. Remove from heat and cool slightly. Spoon mixture evenly over mango slices. Chill 6 hours or overnight. Garnish with whipped cream and orange zest as desired.
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