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| 1 | Pie shell; 10-inch prepared |
| 5 | Ripe mangoes; sliced |
| 1 Tasse | sugar |
| 3 Esslöffel | cornstarch |
| 1 | Egg; lightly beaten, or |
| 1/4 Tasse | Liquid egg substitute |
| 1 Tasse | heavy cream |
| 1 1/4 Teelöffel | vanilla extract |
| 1/8 Teelöffel | salt |
| 1/2 Teelöffel | cinnamon |
| 1/4 Teelöffel | nutmeg |
| 4 Esslöffel | butter or margarine |
| 1/2 Tasse | walnuts coarsely copped |
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1. Bake pie shell for about 1/2 time suggested in directions or recipe for shell (this step avoids shell becoming soggy from fruit filling). Let cool completely.
2. Preheat oven to 350 degrees F.
3. Arrange mango slices in lightly baked pie shell; set aside. In a small bowl, combine sugar, cornstarch, salt and spices. In a medium bowl, blend together egg, cream and vanilla. Gradually add sugar mixture; mix well. Pour mixture over mangoes. Dot with butter, sprinkle with walnuts.
4. Cover pie with aluminum foil. Bake in preheated over for one hour until filling is firm. Uncover pie for last 10 minutes of baking time. Serve with ice cream.
Mc Formatted & Busted by Barb at Possum Kingdom on 3/17/98
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