1 refrigerated pie crust
2 1/2 cups mango nectar
1 cup whipping cream
3 egg yolks
3/4 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter or margarine
1 1/2 tablespoons vanilla extract
2 cups chopped mangoes
whipped cream, to garnish
fresh mangoes, slices to garnish
1.Fit the piecrust into pieplate; fold the edges under and crimp them. bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.
2.Combine nectar and the next 5 ingredients in a medium saucepan.
Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens. Then remove from the heat. Stir in the butter and vanilla and chopped mangoes.
3.Cover tightly with plastic wrap, and cool to room temperature.
4.Spoon mixture into prepared piecrust; cover and chill for 8 hours. Then garnish with as many mangoes slices on the top. Then Top with whipped cream.