Sometimes, I am just incredibly silly…this is one of those times. I am so in love with my new key lime pie recipe that I had the genius optimistic idea of substituting a different fruit juice for the key lime in this pie and figured a different flavor would be just as delicious.
I absolutely love mangoes, and thought how awesome a mango pie would be. Well, for starters I was having a heck of a time finding mango juice in any shape or form, but was able to find some mango nectar instead.
So, I followed the recipe to a tee except (obviously) the key lime and voila I made a pie that tastes nothing like mango haha. I would have been a lot more upset had this pie not been sooo delicious. It definitely has that awesomely gooey custard thing going on, just nothing like I was hoping for.
No worries though, because I am definitely keeping this recipe for the future, too yummy not to. I believe you may leave the mango juice out and it will be just fine, because with the added juice the filling was very watery, and took longer than anticipated to bake. So if you’re looking for a wonderful custard pie this is definitely for you. Enjoy!
Let’s start with the crust, graham cracker crumbs into the bowl…
almonds…
and sugar…
now butter…
all mixed up…
now into your pie pan…
While you bake your crust a little, start with the filling…egg yolks…
mix them up for a bit…
now add the sweetened condensed milk…
if you still want to add the juice, do that now…
all mixed up…
into your pie crust…
bake, bake, bake…
now enjoy!…
- 1 Cup of Graham Cracker Crumbs
- 1/4 Cup of Finely Chopped Sliced Almonds.
- 1/4 Cup of Granulated Sugar.
- 1/3 Cup of Unsalted Butter, Melted.
- 9" Pie Pan.
- 6 Egg Yolks.
- 1 (14 Ounce) Ca of Sweetened Condensed Milk.
- 2/3 Cup of Mango Nectar (Optional).
- 2 Cups of Heavy Whipping Cream.
- 1/4 of Granulated Sugar.
- Preheat oven to 375 degrees F.
- Combine the ingredients in a bowl and blend well.
- Press into a 9" glass pie plate.
- Bake for 8 minutes and remove to cool.
- Reduce oven to 350 degrees F.
- Beat the yolks well in a bowl until thick and light colored.
- Blend in the sweetened condensed milk.
- If using mango nectar, slowly pour into the bowl and mix.
- Now pour your filling into your pie crust.
- Bake for 25 minutes, then loosely place foil on top of pie and continue to bake for 5 more minutes.
- Remove from oven and let cool completely, refrigerate for at least 3 hours before serving.
- In a stand mixer with whisk attachment place your chilled heavy whipping cream & sugar in your bowl and beat until thick.
- I used an open star tip to pipe my frosting onto my pie.