Decadent Mango Dream Pie
A luscious mango pie bursting with tropical flavor, perfect for any occasion. This recipe features a flaky, buttery crust and a creamy, tangy mango filling.
Equipment Needed
- Fork
- Immersion Blender
- Mixer
- Mixing Bowls
- Oven
- Pie plate
- Spatula
- Whisk
Ingredients
- 250.00 gramsGraham Cracker Crumbs(Finely ground)
- 100.00 gramsGranulated Sugar(For crust)
- 1.00 teaspoonGround Cardamom(For flavor)
- 1.00 pinchSalt(Sea salt)
- 120.00 gramsUnsalted Butter(Melted)
- 150.00 mlCold Water(For gelatin)
- 50.00 gramsGranulated Sugar(For gelatin)
- 15.00 gramsPowdered Gelatin(2 packets)
- 200.00 mlHeavy Whipping Cream(Chilled)
- 113.00 gramsCream Cheese(Room temperature)
- 794.00 gramsMango Purée(Fresh or canned)
- 1.00 pinchSalt(Sea salt)
Instructions
Combine graham cracker crumbs, sugar, cardamom, and salt in a bowl. Add melted butter and mix until well combined.
Estimated time: 5 minutes
Press half of the crumb mixture into a 9-inch pie plate. Repeat with the remaining mixture.
Estimated time: 10 minutes
Freeze pie crusts for 15 minutes. Bake at 325°F (160°C) for 12 minutes, or until golden brown.
Estimated time: 15 minutes
In a bowl, whisk together sugar and gelatin with cold water. Let it bloom for 5 minutes.
Estimated time: 5 minutes
Whip cream and remaining sugar until stiff peaks form.
Estimated time: 10 minutes
Warm 1 cup of mango purée gently. Pour over gelatin mixture and whisk until smooth.
Estimated time: 10 minutes
Beat cream cheese until smooth. Add to mango mixture with salt. Blend until smooth using an immersion blender.
Estimated time: 10 minutes
Gently fold 1/4 of the mango mixture into the whipped cream. Then, fold the cream into the remaining mango mixture.
Estimated time: 5 minutes
Pour the mango custard into the cooled pie crusts.
Estimated time: 5 minutes
Refrigerate for at least 4 hours, or overnight, to set. Serve chilled.
Estimated time: 180 minutes