Mango Cream Pie

• 1/2 cup finely chopped macadamia nuts
• 1 cup white flour
• 1/3 cup butter
• 1 beaten egg
• 4 ounces cream cheese, softened
• 1/3 cup sifted powdered sugar
• 1/3 cup whipping cream
• 2 large mangoes, seeded, peeled, and thinly sliced (about 2 cups)
• 1/3 cup granulated sugar
• 4 teaspoons cornstarch
• 1 teaspoon finely shredded orange peel
• 3/4 cup peach nectar
• 1 teaspoon lemon juice
• chopped toasted macadamia nuts (to garnish)

1. Spread the 1/2 cup nuts in a baking pan and toast in a 350u0b0F oven for 5-10 minutes or until golden, stirring once or twice. Cool. In a medium mixing bowl combine flour and toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg; stir until combine. Form into a ball. On a lightly floured surface, roll out dough to about 1/8" thickness. Line a 9-inch pie plat with pastry. Fold edge under and flute. Prick well. Bake in a 350u0b0F oven about 20 minutes or until golden brown. Cool.
2. In a bowl beat together cream cheese and powdered sugar. Stir in 1 tbs of the cream. Beat remaining cream until soft peaks form; fold into cheese mixture. Spread in pie shell. Overlap mango slices in circles on top, reserving a few mango slices for garnish.
3. In a saucepan combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Spoon mixture evenly over mango slices. Chill 3-6 hours. Garnish with reserved mango slices and chopped nuts.
4. Enjoy!

nuts, white flour, butter, egg, cream cheese, powdered sugar, whipping cream, mangoes, granulated sugar, cornstarch, orange peel, peach nectar, lemon juice, nuts

Taken from www.food.com/recipe/mango-cream-pie-227388 (may not work)