Mango Pie With Chantilly Cream Recipes

MANGO PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
• Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
• Serve warm with fresh whipped cream or a scoop of ice cream.

MANGO PIE WITH CHANTILLY CREAM

Steps:

• 1. In a large bowl, use an electric mixer set on medium to beat cream cheese until fluffy, about 2 minutes. Add other ingredients and continue to beat until mixture is smooth and well blended, about 2 minutes more.
• 2. Pour filling into the piecrust. Cover and freeze for 6 hours.
• 3. Defrost for 10 minutes. Top with Chantilly Cream.
• 4. To make the Chantilly Cream: In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture (3 minutes). Chill any unused Chantilly cream. Note: you can use MiracleWhip or RediWhip but stir in a teaspoon of vanilla extract.