Mango Custard Pie Recipe
Make Mango Custard Pie Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust (9-inch single crust for 8–10" pie pan)
Mango Custard Filling
Topping / Assembly
Method
Crust (9-inch single crust for 8–10" pie pan)
- 1
Make dough
In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Add 6 tablespoons cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized crumbs remain.
- 2
Add ice water and chill
Drizzle 3 tablespoons ice water over the mixture and gently fold until the dough just comes together. Press into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 3
Roll and blind bake
Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 12" diameter and transfer to a 9-inch pie pan, trimming and crimping edges. Prick the bottom lightly with a fork. Line crust with parchment and fill with pie weights or dry beans. Bake blind for 15 minutes, then remove weights and parchment and brush bottom and sides with optional beaten egg to seal. Return to oven for 8–10 minutes more until golden and fully set. Let cool completely on a rack.
Mango Custard Filling
- 4
Prepare mango puree
Peel and dice 2–3 ripe mangoes. Place flesh in a blender or food processor and puree until smooth. Measure out 1 cup mango puree and set aside. Reserve any extra for garnish or eating.
- 5
Combine dry ingredients
In a medium saucepan, whisk together 1/2 cup granulated sugar and 3 teaspoons cornstarch until no lumps remain.
- 6
Temper eggs and cook custard
In a bowl, lightly beat 3 egg yolks. In the saucepan, stir the sugar-cornstarch mixture into 1 cup whole milk and 1/2 cup heavy cream. Place saucepan over medium heat and warm, stirring, until steaming but not boiling. Slowly ladle about 1/3 cup of the warm milk mixture into the egg yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan, whisking continuously.
- 7
Thicken custard
Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency and coats the back of a spoon (about 4–6 minutes). Do not boil vigorously. Once thickened, remove from heat.
- 8
Finish custard with mango & butter
Whisk in 1 cup mango puree, 1 teaspoon vanilla extract, 1/8 teaspoon salt, and 2 tablespoons cold unsalted butter pieces until smooth and fully incorporated. Taste and adjust sweetness if needed (add up to 1 tablespoon more sugar). If any lumps form, pass custard through a fine-mesh sieve into a clean bowl. Cover surface with plastic wrap to prevent a skin and cool to room temperature, then chill until set (at least 2 hours).
Topping / Assembly
- 9
Prepare mango slices
Thinly slice 2 ripe mangoes lengthwise into even slices suitable for decoration. Pat slices dry with paper towel.
- 10
Glaze
In a small saucepan, warm 2 tablespoons apricot jam with 1 tablespoon water over low heat until smooth and fluid. Strain if there are pieces and keep warm.
- 11
Assemble pie
Place the chilled baked crust on a serving plate. Spoon the chilled mango custard into the crust and smooth the top with an offset spatula. Arrange the mango slices on top in concentric circles or a decorative pattern, slightly overlapping.
- 12
Glaze and chill
Using a pastry brush, lightly brush the warmed apricot glaze over the mango slices to give a shiny finish and seal fruit. Garnish with fresh mint leaves if desired. Refrigerate the pie for at least 1 hour before serving to fully set.
- 13
Serve
Slice with a sharp knife dipped in hot water for clean cuts. Keep refrigerated; consume within 3 days.