Mango Cream Pie - flour

Method

• To Make The Pretzel Pie Crust: Preheat oven to 425 degrees F.
• Position knife blade in food processor bowl; add flour, crushed pretzels, Crisco, sugar and water.
• Top with cover, and process pulsing 3 or 4 seconds until dough just forms, shape into a ball.
• Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet.
• Fit in pie plate with hands and trim access dough from around edge.
• Prick with fork all over sides and bottom.
• Bake at 425 degrees F for 10 to 15 minutes.
• Let cool completely.
• To Make The Creamy Filling: In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form.
• Then add powdered sugar and vanilla, continue beating until firm peaks form.
• Set aside.
• In separate bowl add cream cheese and sugar, blend well.
• Then fold whipped cream into cream cheese mixture.
• Spread on bottom of pie crust and refrigerate.
• To Make the Mango Topping: Combine boiling water and jello, stirring until dissolved.
• Add sugar, pureed mango (see how to purree below) and chopped mango and stir well.
• Pour on top of cream filling in pie crust, return to the refrigerator and chill 3 to 4 hours.
• Note: To puree mango place mango into food processor and pulse 10 to 12 or until puree consistency.
• * To chop mango place in food processor and pulse 4 to 6 times.
• To Make The Whipped Cream Topping: In medium size bowl add cream and beat with electric mixer until soft peaks form.
• Add powdered sugar and vanilla, continue beating until firm.
• Spoon topping into pastry bag and decorate leaving some of the mango top showing.