Thursday, December 12, 2013
MANGO CREAM PIE
Mango Cream Pie
Courtesy of Crisco
Yield: Eight servings
1 envelope unflavored gelatine (2 1/4 teaspoons)
1 1/4 cups fresh mango puree or frozen mango fruit pulp, thawed and pureed
1 1/4 cups sugar
1 1/2 cups cold heavy cream
1 1/2 (8 ounces) packages cream cheese, softened
3 tablespoons fresh lime juice
1 single crust classic Crisco pie crust (9-inch), baked and cooled (see below)
1/2 cup sweetened coconut flakes, toasted
1 to 2 ripe mangos, diced
Sprinkle gelatine over 3/4 cup mango puree in small saucepan. Let stand 5 minutes to soften. Add 1/4 cup sugar. Cook over medium heat, stirring frequently, until mixture simmers and gelatine is completely dissolved. Remove from heat; cool 15 minutes.
Beat heavy cream in medium bowl with electric mixer on medium-high speed until stiff.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on high speed until light and fluffy. Add cooled mango mixture, remaining 1/2 cup mango puree and lime juice. Beat until well blended. Fold in whipped cream mixture. Spread evenly in prepared pie crust. Chill 2 hours or overnight. Garnish pie with toasted coconut and diced mango just before serving.
Single crust classic Crisco pie crust:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 stick well-chilled Crisco Baking Sticks All-Vegetable Shortening OR 1/2 cup well-chilled Crisco All-Vegetable Shortening
3 to 6 tablespoons ice-cold water
Blend flour and salt in medium mixing bowl.
Cut chilled shortening into 1/2-inch cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender in an up-and-down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Sprinkle half the maximum recommended amount of ice-cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Tip: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
Shape dough into a ball for a single pie crust. Flatten ball into 1/2-inch-thick round disk.
Tip: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes, or up to 2 days.
Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2 inches wider than the pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
Two methods for pre-baking pie crusts for cream pies:
1. Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425 for 10 to 12 minutes, or until edges and bottom are golden brown.
2. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375 for 20 minutes. Remove foil and weights. Reduce oven to 350. Bake 5 to 10 minutes or until edges and bottom are golden brown.
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