Mango Cream Pie

• 1/2 refrigerated piecrusts pkt, 15 oz.
• 1 envelope unflavored gelatin
• 1 cup lime juice
• 14 ounces sweetened condensed milk
• 1/4 cup rum optional
• 26 ounces mango slices
• 1 cup whipping cream
• 2 tablespoons powdered sugar Sifted
• mint sprigs Fresh, for garnish

1. Fit piecrust into 9 inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust witha fork.
2. Bake at 450 for 9 to 11 minutes or until golden brown; set aside to cool.
3. Sprinkle gelatin over lime juice in a small saucepan; let stand 1 minute.
4. Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in condensed milk and, if desired, rum.
5. Process mango slices in a food processor or electric blender until smooth.
6. Stir 2 cups mango into gelatin mixture, reserving remaining mango for another use; pour into prepared piecrust. Chill until set.
7. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over filling. Garnish, if desired.

unflavored gelatin, lime juice, condensed milk, rum optional, mango, whipping cream, powdered sugar, mint sprigs

Taken from www.yummly.com/recipe/Mango-Cream-Pie-1660911 (may not work)