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

Ingredients

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

Instructions

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.