Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
b>pie shell according to package directions.
Drizzle lemon juice over mango
9 inch oven-proof pie dish by spraying with some
Preheat oven to 350 degrees F (175 degrees C).
Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.
br>Pour the mango mixture into the prepared pie crust. Spread the
Dissolve gelatin in a little water. Add to Mango pulp.
Over medium heat constantly stirring, bring mango pulp to slow boil. As soon as it starts boiling, remove from heat. Cool to room temperature. Now blend in the heavy cream. Mix well. Pour into crust. Refrigerate until set.
Bake pie crust per package instructions.
Dissolve cornstarch in heavy cream and stir in remaining ingredients.
Pour into unbaked pie shell and top with crust or lattice.
Bake at 450\u00b0 for 10 minutes.
Then reduce heat to 350\u00b0 and bake for 50 minutes.
ool to room temperature. Fold mango into gelatin mixture and refrigerate
han the size of your pie pan. Remove top piece of
Dissolve the gelatin in hot water and cool it. Add cream cheese, sour cream and sugar. Blend well. Pour in a baked pie crust and refrigerate overnight.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Preheat oven to 400 degrees F (205 degrees C).
Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Preheat oven to 350\u00b0F.
Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern.
In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well.
Place mix in pie pan. Place pinches of butter on top.
Place top crust and pinch shut. Fork holes in a nice pattern on top.
Brush with a little milk or egg and sprinkle with sugar.
Bake until golden on top.
urface to fit a 243cm pie plate.
Coat plate with
Preheat oven to 400\u00b0F (200\u00b0C).
Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet.
Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks.
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lace one of the unbaked pie shells in a lightly oiled
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.