 |
| Frozen Mango Cream Pie |
Make 1 10-inch pie Perp Time 35 minutes, excluding soaking,
chilling, and freezing time Baking Time 12 minutes
Ingredients for the filling: 1 and 1/2 cups cashews, rinsed.
6 tablespoons light coconut sugar. apple juice as needed (we used a little less
than 1 and 1/4 cups). 1 cup vegetable oil (we used Marca Leon). The fresh of 3
mangoes, thinly sliced
Ingredients for the crust: 3/4 cup all-purpose flour,
chilled. 1/2 cup whole wheat pastry flour, chilled (or more all purpose flour).
1 tablespoon coconut sugar or washed sugar. 1/4 teaspoon salt. 1/2 cup
non-hydrogenated shortening (available at Healthy Options), cubed and chilled.
3 to 6 tablespoons ice water
Frozen Mango Cream Pie recipe: 1- First, soak the cashews:
In a bowl, pour boiling water over cashews and let soak for at least 2 hours
until softened. 2- Make the crust: Combine flours, sugar, and salt in a bowl.
Scatter shortening cubes over the dry ingredients. Mix using a pastry cutter
until most of the fat is the size of a pea. 3- Drizzle in a water by the
tablespoon, mixing with the cutter as you go. Add enough water and mix until no
dry patches remain and the dough clumps into small balls. The dough should hold
together; it should look tough but not elastic. 4- Gather dough into a ball.
Press into a flat disc and wrap tightly in plastic. Refrigerate for at least 30
minutes and up to 2 days before rolling. (the dough keeps in the freezer for 6
months; just thaw completely before rolling.) 5- Preheat the oven to 425F and
position the rack on the lower third of the oven. 6- Roll out the crust: Place
the disc on a lightly floured surface or between 2 sheets of parchment or wax
paper. With a rolling pin, start from the center and move outward in all
direction to make a 14-inch round. Transfer to a 10-inch glass pie dish. Trim
the overhanging dough to 3/4 inch all around. Tuck any excess pastry under the
edges of the dish and crimp the edges with your fingers or a fork. Prick the
bottom and sides all over with a fork. Chill in the refrigerator for 15
minutes. 7- Place pie dish on a baking sheet. Bake for 10 to 12 minutes or
until golden brown. Let cool to room temperature. 8- Prepare the filling: Drain
soaked cashews and rinse. Place in a blender with sugar and enough apple juice
to barely cover. Blend on high for several minutes until very smooth. With the
blender running, drizzle in oil and blend until emulsified. Freeze for 30
minutes to slightly firm up. 9- Spread a bit of the cashew cream on the bottom
of the cooled crust. Cover with a layer of sliced mangoes. Spread more cream on
top, smoothing the surface with a spatula. Freeze for a couple of hours until
firm. Garnish with more mangoes. To serve, thaw the pie for 10 to 15 minutes at
room temperature prior to slicing
Tip: For pie crust success, make sure all ingredients are
cold before mixing the dough. It's best to place the ingredients for the crust
in the freezer for 45 minutes so that everything is thoroughly chilled
