Mango Custard Pie

mango custard pie

This was my lunch the other day. True story.

I couldn’t resist it, and I figured my hour long morning walk “evened” it out.

I have to admit,  that there is a peach in this pie as well, but it’s more mango than anything- that’s why I didn’t call it mango peach pie. It would be like calling a cookie with one chip- a chocolate chip cookie. I’m sure you know what I mean. However, you can make this pie with all peaches…or even other fruits. Go ahead, get all fruity.

Another awesome thing about this recipe? It’s fast & easy. Perfect for summertime when you have the kids home & don’t have time to go “all Martha”, but you want to go “a little Martha”.

I used a pre-made pie crust, (not Martha) but, I sliced my own fruit and made my own custard & streusel. (Total Martha)

not Martha + total Martha = a little Martha.

Here is my super-duper tip of the day: Use a potato masher as a pastry blender. Makes for some perfect streusel topping.

Mmm, nothing beats that crunchy sweet buttery topping mixed with creamy custard.

Trust me. You’ll want it for breakfast. I say go ahead, it’s probably better than that doughnut anyway. ;)

mango custard pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 single crust pie
  • 2 large mangoes, sliced or any other fruit (peaches, strawberries, plums, etc) enough to form layer on bottom of pie shell (2 cups)
  • 1 8 ounce container of sour cream
  • 3 egg yolks
  • 1 cup sugar
  • ¼ cup flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
Instructions
  1. Preheat oven to 425
  2. Arrange fruit slices on bottom of pie crust.
  3. In a bowl, combine the sour cream, yolks, flour, sugar and extracts. You can mix by hand with a whisk.
  4. Pour the custard over the fruit.
  5. Bake in preheated oven for 30 minutes.
  6. While pie is baking
  7. combine 4 tablespoons butter, softened
  8. /2 cup flour and ¼ cup sugar and ¼ teaspoon salt
  9. combine with a pastry blender or two knives until mixture looks like coarse crumbs.
  10. Sprinkle over pie (after it has baked for 30 minutes) and bake for 15 more minutes.
  11. Cool one hour. Serve warm or chilled.

 

 

 

5 thoughts on “mango custard pie”

  1. Looks yummy! Quick question though, in step 8 that’s supposed to be 1/2 cup of flour right? Thanks for the recipe, I think I’ll be trying this after I get moved into my new house in a couple of weeks. :)

  2. I came across this recipe while browsing around on your site. I have it on my list to make this week, but am noticing the flour amount is not clear. Would you mind fixing that? In the list it calls for 1/4 cup, but in step 8 it looks like you meant 1/2 cup? Also, I love love love mangos but have never had them cooked. Are they similar to peaches–if you love them fresh, then you will love them cooked too?

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