Nettie Cronishs No Bake Mango Cream Pie Recipes

Steps:

• In a bowl, mix the 3 crust ingredients together; evenly press onto bottom and up side of 9-inch pie plate; set aside.
• Now, make filling: In a small bowl, dissolve kudzu in 2 tbsp of the soy milk; set aside.
• In a saucepan, combine remaining soy milk, agar-agar, maple syrup, orange zest, cardamom and salt; bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add dissolved kudzu; cook, stirring constantly, until thickened enough to coat back of wooden spoon.
• Add vanilla.
• Fold in pureed mango; stir for 1 minute or until combined.
• Remove from heat.
• Pour filling into crust.
• Refrigerate for 1 hour or until set.
• Pie can be covered and refrigerated for up to 3 days.

Steps:

• Add the mango, sweetened condensed milk, and cream cheese to a blender.
• In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
• Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
• Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
• Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
• Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
• Enjoy!

Steps:

• fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them.
• bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.
• Combine nectar and the next 5 ingredients in a medium saucepan.
• Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens.
• Then remove from the heat.
• Stir in the butter and vanilla.
• Cover tightly with plastic wrap, and cool to room temperature.
• Spoon mixture into prepared piecrust; cover and chill for 8 hours.
• Then garnish the pie if you desire.