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Preheat
oven to 350°. Combine the crust ingredients and mix well. Press
the mixture firmly into the bottom of a 9-inch pie pan coated with
DuPont SilverStone® non-stick, building up a 1/2-inch ridge
around the sides of the pan (you will have more than enough to fill
one pie pan, so reserve some for a topping, then sprinkle the remaining
crumbs into another pan) and bake for 10 minutes to set and heat
through. Remove from the oven and let cool completely.
To make the filling, pour the milk into a medium-sized bowl. Add
the grated rind and juice and whisk a few minutes until the milk
thickens. Layer the banana and mango slices into the baked, cooled
crust. Pour the thickened milk mixture over the fruit, spreading
it into place. Sprinkle the top with extra crumb mixture, and chill
until cold. Garnish with chunks of mango, if desired. Serve cold.
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