Mango cream pie

Buah pelam nie masa di beli nampak kuning tapi bila di potong ianya agak mengkal tak berapa masak lagi. Yang telah di potong tu saya cicah dengan garam belacan sebab tak ada kuih rojak. 

Tujuan asal nak buat puding saja.  Jadi balance buah tiga biji tu saya simpan sampai masak ranum baru boleh di guna. Agak tiga hari lah baru nampak ianya masak.

Tapi setelah masak ternampak pulak resepi dalam cook.com nie nampak macam best saja...terasa di hati ingin mencuba. Tak jadi puding tapi jadi Pie. Saya mengunakan resepi pastry biasa dengan gabungan resepi di bawah bagi menghasilkan mango cream yang sedap.

Mango cream pie

2 c. milk

1/2 c. granulated sugar

1 tbsp. butter

3 eggs, separated

1 packet unflavored gelatin, softened with 3 tbsp. water

1 tsp. vanilla extract

1 c. heavy whipping cream

1 mango peeled & finely chopped

1 9" pie crust, baked

Place milk and sugar in a medium size saucepan, bring to a boil, reduce heat and stir until sugar is dissolved. Add butter.

In a separate small bowl beat egg yolks and add a few tablespoons of the hot milk mixture to egg yolks, then stir egg mixture into saucepan with remaining milk and sugar. Stir over low heat until slightly thickened. Add gelatin and stir until gelatin is completely dissolved.

Remove from heat and add vanilla extract. Cool mixture over ice until thickened to texture of egg whites.

Whip egg whites in a deep bowl until soft peaks are formed. In a separate small bowl, whip cream until thick. Mix finely chopped mango into the thickened milk mixture. Now gently fold in the whipping cream, then the egg whites. Make sure whites are thoroughly combined with the mango-milk mixture. Pour into baked pie shell and chill until well set for about 6 hours or overnight. Makes one 9 inch pie. Serving size: Me or 6 normal people.