MANGO PIE WITH CHANTILLY CREAM

Mango Pie with Chantilly Cream image

Provided by Al Smith

Categories Pies

Time 6h25m

Number Of Ingredients 11

2 pkg cream cheese, room temperature
10 oz sweetened condensed milk (3/4 cup)
1 1/2 c mango slices in syrup, drained, & mashed
1/4 tsp saffron threads
1/4 tsp cardamon, ground
1 graham cracker pie crust (9-inch)
1 c chantilly cream
FOR CHANTILLY CREAM
2 c heavy whipping cream
2 Tbsp granulated sugar
1 tsp vanilla extract

Steps:

1. In a large bowl, use an electric mixer set on medium to beat cream cheese until fluffy, about 2 minutes. Add other ingredients and continue to beat until mixture is smooth and well blended, about 2 minutes more.
2. Pour filling into the piecrust. Cover and freeze for 6 hours.
3. Defrost for 10 minutes. Top with Chantilly Cream.
4. To make the Chantilly Cream: In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture (3 minutes). Chill any unused Chantilly cream. Note: you can use MiracleWhip or RediWhip but stir in a teaspoon of vanilla extract.