January 3, 2012
1 cup (10 crackers) of Graham Honey flavor, crushed
8 tbsp or 120 g butter or margarine, melted
1/3 cup sugar
1 tbsp cornstarch
1 cup evaporated milk
2 large egg yolks. slightly beaten
1 tbsp butter
1 tsp butter
1 tsp vanilla
4 pcs mangoes, sliced or formed into balls
1/3 cup mango jam
1.) DO CRUST- In a bowl, combine crushed grahams and butter. Press onto the bottom of an 8×8 pan. Chill.
2.) DO CUSTARD- Mix sugar and cornstarch in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Gradually stir in half of the warm milk mixture into beatern egg yolks, then stir back into saucepan with remaining milk mixture. Continue to cook until thick. Remove from heat. Stir in butter and vanilla.
3.) LAYER-Pour custard into prepared piecrust and top with mango slices or balls. Heat mango jam until melted and brush over mangoes.
4.) Chill and serve.