---BILLS20086---
Pastry for single crust pie
1 c  Sugar
1/4 c  Cronstarch
1/4 ts Salt
2 1/2 c  Ripe mango; sliced
3    Egg yolks
1 1/2 c  Sour cream -=OR=- plain
- yogurt
1 tb Lime juice
Fresh raspberries, kiwi
- slices, blueberries (opt)

Prepare pastry for single crust pie by rolling out into a 13″ circle. Ease
pastry into an ungreased 11″ tart pan with removable bottom. Press pastry
into pan; trim edges. Prick pastry; line with a double thicknes of foil.
Bake in 450~ oven for 8 minutes. Remove foil; bake 5-6 minutes more until
lightly browned. Cool. For filling, in heavy saucepan, stir together sugar,
cornstarch, and salt. In blender or food processor, place sliced mangoes.
Cover; blend until mango is smooth. Stir mango and sour cream into sugar
mixture. Cook and stir over medium heat until thickened and bubbly, then
cook and stir 2 minutes more. Remove from heat. Stir 1 cup of the hot
mixture into the egg yolks. Return to the saucepan. Bring mixture to a
gentle boil, stirring constantly. Cook and stir for 2 minutes more. Remove
from heat. Stir in lime juice. Pour into baked pastry shell. Cool on wire
rack for 1 hour. Cover and chill at least 4 hours. To serve, garnish with
berries and sliced kiwi, if desired.