Kona Mango Cream Pie
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Flour (sifted)1 cup
Macadamia Nut (crushed)1 cup
Butter (cold)230 g
Heavy Cream1 cup
Sugar1 tsp
Vanilla Extract1 cup
Water (boiling)1 tsp
Salt4 tbsps
Lemon JuiceDirections:
1
Watch how to make this recipe
2
For the crust: Preheat the oven to 350 degrees F
3
Put the flour into a bowl
4
Add the nuts and mix together
5
Cut the butter into cubes and add it to the bowl
6
Using your hands, incorporate the butter into the flour and nuts
7
Then, press it into a 9- by 13-inch pan
8
Bake for 20 to 25 minutes
9
Allow the crust to cool to room temperature before adding the cream cheese filling
10
For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment
11
Start mixing on low, and then turn to high speed and mix until it forms stiff peaks
12
Set aside in a bowl
13
Switch to the paddle attachment on your stand mixer
14
Add the cream cheese and beat until smooth, starting on low speed and increasing to high
15
Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate
16
Spread it over the cooled crust and refrigerate for 1 hour
17
For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water
18
Whisk to dissolve the gelatin
19
Then add the boiling water, sugar and salt
20
Stir until the sugar is dissolved
21
Add the lemon juice and stir to combine
22
Then add the mangoes and chill for a few minutes until the gelatin begins to set
23
Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours