Last sunday, Val taught a bunch of us to bake a mango cream pie. It was my first and as I went about the process I started questioning whether the effort was worth it. The answer came when I cut the first slice and took a bite: An unequivocal YES! I’m so happy with my pie (there are many like it but this one was mine hehe). The crust, the filling, the topping… they were all perfect. Okay so I did forget the vanilla. And there’s a wee bit more sugar than I’d like. But all in all it’s great for a first pie. Heck, it’s even better than some off-the-shelf pies I’ve encountered. Thanks Val!

Below is the recipe.

Crust
1 cup crushed graham cracker crumbs
1/8 cup sugar
¼ cup butter, melted

Preheat oven to 300ºF
Combine crumbs, sugar and butter.
Press into pan.
Bake in a preheated 350°F oven for 10 minutes.

Filling
½ cup sugar
¼ cup cornstartch
1/8 tsp salt
2 cups milk
2 eggs
2 tablespoons butter
1 tsp vanilla
1 to 2 tbsp gelatin powder
1 pack all purpose cream

Mix gelatin in 1 cup of milk. Set aside for 5 minutes.
Mix all ingredients except vanilla and all purpose cream together.
Use a double broiler to heat the mixture.
Whisk while heating to avoid burning the milk.
The resulting filling will be lumpy.
Add more gelatin for firmer consistency.
Transfer into another bowl and immerse the bowl in ice bath.
When mixture is cool, use strainer to remove all lumps and whatnot.
After that whip up the all-purpose cream and mix with filling–hahaha!
Add vanilla and mix thoroughly.
Pour the filling into prepared crust

Topping
1 to 2 Mangoes

Slice into strips and put on top.
Refrigerate or Freeze for 3-4 hours before serving.