Mango Custard Pie made with whole wheat short crust pastry base, filled with creamy mango custard and topped with luscious mango slices.
Ingredients for the pastry base ( also check out – Basic Shortcrust Pastry Base http://wp.me/p1FGtT-56 )
- 1 cup of WW flour
- 60 grams of chilled butter cubed
- 4 tbsp cold water
- 1 egg for egg wash (optional)
- A pinch of salt
Ingredients for the custard filling
- 2 eggs
- 1/2 cup castor sugar
- 1/4 cup pulp of a fresh mango
- 2 tsp vanilla essence
- 1 1/2 cup cold milk
- 1 tsp custard powder
- Fresh mango slices
Put the flour and salt in a bowl and add the cubes of chilled butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs.
Add just enough cold water to bring the mixture together into a rough dough (do not over knead it)
Wrap the dough in cling film and chill for a minimum of 30 minutes before using
Directions for the Custard Filling: Into a bowl, add milk, eggs, sugar, salt, mango pulp, vanilla , nutmeg, and gently whisk well. ( do not over whisk it)
Directions for baking the custard Pie: Preheat the oven to a 200 degrees C
Roll the dough and line it in a pie mold. Give the pastry an egg wash and blind bake it about 10-15 minutes
Take the empty pie shell out – let it cool off for a few minutes
Pour the mango custard filling into the shell and bake for 40-45 minutes @ 180 degrees C
If you think pouring the custard filling first..and placing it in the oven is tricky..then pour filling into the shell while it is sitting inside the oven on the rack. ( I learnt it the hard way 😉
Check for doneness – insert a knife at the center – it should be cooked and slightly wobbly texture
Take it out of the oven – let it rest and dig in !!
Garnish it with fresh mango slices and serve.