Mango & Vanilla Custard Pie

Blog post

Recipe for 1 9" pie crust.


Sweet Pie Crust x 2 for this pie
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk

Vanilla Custard
3 large eggs
1 cup + 2 Tbsp whole milk
1/4 cup + 2 Tbsp heavy cream
2/3 cup granulated sugar
3 Tbsp + 1 tsp cornstarch
1 Tbsp pure vanilla bean paste or 1 Tbsp vanilla extract
3 Tbsp unsalted butter

Fruit Filling
1. Here I diced mangoes, but you can use whatever fruit you want.
2. Custard goes on the bottom and layer the fruit on top. Spring with granulated sugar before topping with the pie crust.

To make the pastry crust
1. Recipe requires 2 batches for the bottom and top.
2. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
3. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time if needed to bring together. Do not over mix.
4. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
5. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
6. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
7. Hold the rolling pin at one end of the dough and lightly start rolling it up and around. Make sure the dough is loose and gently drape into the pie shell, or over the fruit for the top layer.
8. Trim up the dough and place parchment paper on top of the crust and weigh down with rice, dry beans, or anything that will keep the pastry dough from rising.
9. Place the baking dish into the oven and bake at 350 for approximately 20 mins until the crust is lightly golden brown.

To make the vanilla custard
1. Whisk the eggs and set aside. 
2. On medium temperature using a heavy bottom pan add the milk, heavy cream, sugar, cornstarch, and vanilla. Whisk continuously for about 5 mins or so as the custard starts to thicken. 
3. Take a couple tablespoons of this mixture and add to the whisked eggs. Stir quickly also while stirring the cooking dairy. Slowly add the egg mixture to the dairy mixture and continue to stir for 2-3 minutes to cook and thicken. 
4. Over a heat proof bowl, place a strainer and pour the mixture through so the custard is completely smooth. 
5. You can pour directly into the pre-baked pie shell, or place in the fridge with plastic wrap pushed directly on top of the custard if using later. 

Prepping for the oven
1. Roll out the 2nd pie crust and drape on top of fruit mixture. Pinch edges decoratively if desired.
2. Cut steam vents into the dough. Which the egg and brush on top.
3. Oven should still be at 350 degrees. Bake for about 45 mins until the crust is beautifully golden brown.
4. The pie is delicious hot and straight from the oven. But if you need to store leftovers it's best to keep it in the fridge because of the custard.

Pie crust recipe adapted from Dorie Greenspan. 
Vanilla custard recipe adapted from Food and Wine, March 2014


Popular Posts