daily thoughts

mango custard pie

This was my lunch the other day. True story.

I couldn’t resist it, and I figured my hour long morning walk “evened” it out.

I have to admit,  that there is a peach in this pie as well, but it’s more mango than anything- that’s why I didn’t call it mango peach pie. It would be like calling a cookie with one chip- a chocolate chip cookie. I’m sure you know what I mean. However, you can make this pie with all peaches…or even other fruits. Go ahead, get all fruity.

Another awesome thing about this recipe? It’s fast & easy. Perfect for summertime when you have the kids home & don’t have time to go “all Martha”, but you want to go “a little Martha”.

I used a pre-made pie crust, (not Martha) but, I sliced my own fruit and made my own custard & streusel. (Total Martha)

not Martha + total Martha = a little Martha.

Here is my super-duper tip of the day: Use a potato masher as a pastry blender. Makes for some perfect streusel topping.

Mmm, nothing beats that crunchy sweet buttery topping mixed with creamy custard.

Trust me. You’ll want it for breakfast. I say go ahead, it’s probably better than that doughnut anyway. 😉

mango custard pie

Servings 8


  • 1 single crust pie
  • 2 large mangoes sliced or any other fruit (peaches, strawberries, plums, etc) enough to form layer on bottom of pie shell (2 cups)
  • 1 8 ounce container of sour cream
  • 3 egg yolks
  • 1 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  • Preheat oven to 425
  • Arrange fruit slices on bottom of pie crust.
  • In a bowl, combine the sour cream, yolks, flour, sugar and extracts. You can mix by hand with a whisk.
  • Pour the custard over the fruit.
  • Bake in preheated oven for 30 minutes.
  • While pie is baking
  • combine 4 tablespoons butter, softened
  • /2 cup flour and 1/4 cup sugar and 1/4 teaspoon salt
  • combine with a pastry blender or two knives until mixture looks like coarse crumbs.
  • Sprinkle over pie (after it has baked for 30 minutes) and bake for 15 more minutes.
  • Cool one hour. Serve warm or chilled.




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