MY San Grahams Mango Torte

just want to share all the recipe that i've been collecting for years now...

Much like cheesecake, MY San Grahams Mango Torte has a graham piecrust topped with light yet creamy custard, and luscious yellow mangoes.

If you've perfected the art of making the MY San Grahams Mango Float, then this pie is something you should try to master next.

Hear oohs and aahs when you serve this lovely mango pie next weekend!



MY San Grahams Mango Torte

INGREDIENTS

Crust:
1	cup	(10 crackers) MY San Grahams Honey, crushed
8	tablespoons	(1/2 of 225g block) butter or margarine, melted
Filling:
1/3	cup	sugar
3	tablespoons	cornstarch
1	cup	evaporated milk
2	large	egg yolks, slightly beaten
1	tablespoon	butter
1	teaspoons	vanilla
4		mangoes, sliced or formed into balls
1/3	cup	mango jam

PROCEDURE

1. DO CRUST. In a bowl, combine crushed MY San Grahams and butter. Press onto the bottom of an 8x8 pan. Chill.

2. DO CUSTARD. Mix sugar and cornstarch in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Gradually stir in half of the warm milk mixture into beaten egg yolks, then stir back into saucepan with remaining milk mixture. Continue to cook until thick. Remove from heat. Stir in butter and vanilla.

3. LAYER. Pour custard into prepared piecrust and top with mango slices or balls. Heat mango jam until melted and brush over mangoes.

4. CHILL and serve.