Ingredients
For the crust:
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10–11 graham crackers
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5 tablespoons unsalted butter, melted
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3 tablespoons granulated sugar
For the mango custard:
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2½ cups fresh mango (or frozen/canned, thawed if needed)
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1 (14-ounce) can sweetened condensed milk
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3 large eggs
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2 egg yolks
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1 teaspoon fresh lemon zest
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1 teaspoon Vanilla Extract (Alcohol-Free)
Optional garnish:
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Whipped cream
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Fresh mango slices
Instructions
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Preheat oven to 350°F (175°C).
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In a food processor, pulse graham crackers into fine crumbs.
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Add melted butter and sugar. Pulse until the texture resembles wet sand.
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Press the mixture into the bottom and sides of a 9-inch pie pan using a glass or fingers.
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Refrigerate the crust while preparing the filling.
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Rinse the processor bowl. Add mango, condensed milk, eggs, egg yolks, lemon zest, and vanilla. Purée until smooth.
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Pour the custard into the prepared crust, leaving about ¼ inch from the top.
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Bake for 35–40 minutes, until the pie is puffed and the center slightly jiggles.
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Cool completely at room temperature.
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Refrigerate for at least 4 hours, until set.
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Slice and serve chilled. Garnish as desired.
Notes
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Use fully ripened mangoes for the most flavor.
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If using canned or frozen mango, drain excess liquid.
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The pie can be made a day ahead for better slicing.
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Optional toppings add texture and a fresh look.
- Prep Time: 20 minutes
- Cook Time: 40 minutes