MANGO PIE1 refrigerated, unbaked pie crust (such as Pillsbury) 1 cup whole milk 3 egg yolks 1/2 cup sugar 1/4 cup flour 3/4 cup toasted almond flour* 3 drops (only) almond extract 2 large, ripe mangoes, peeled and thinly sliced (about 2 cups) Stretch the dough over a French tart pan with a removable bottom or use a regular pie plate. Make a border, prick the dough with a fork, and bake with no filling according to the package instructions. Remove from the oven and allow to cool. Place the milk in a saucepan and heat to boiling. Remove from the heat before it boils over. Beat the yolks and sugar in a bowl with a whisk or electric mixer until pale yellow and thick. Add the regular flour and mix well. Pour in the milk and mix well. Pour back into the saucepan, return to the stove, and cook over medium heat while stirring until the mixture is thick and smooth. Turn off the heat, add the almond flour and stir vigorously. Add the extract and stir. Allow to cool. When both the pie dough and almond cream are cool, evenly spread the cream into the pie shell. Starting at the edges, overlap slices of mango while moving toward the center to make an attractive design. *Almond flour is roasted almonds milled to a fine meal. It can be found in gourmet shops and through bakers' catalogs (including bakerscatalogue.com), or can be made with unpeeled toasted almonds pulverized in the blender. Makes 8 servings Source: Havana Salsa by Viviana Carballo
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