Mango Mousse Pie

MIX

1. Mix 18 LB unbleached pastry flour (at 60°F) and 8 oz. milk powder for 2 minutes on low speed. Gradually add 9 LB BakeSense Palm All Purpose Shortening (at 55-60°F) cut in small pieces until the mixture forms crumbles the size of small peas.
2. Dissolve 8 oz. sugar and 4 oz. salt into 8 LB ice cold water (make sure water does not contain any ice chips). Use your scale to weight all the ingredients, including the water.
3. Slowly add flavored water to mixture. Mix only until water is absorbed. Do not over mix. Mixture should not be a paste.
4. Place pie dough on pan and place in cooler for at least 6 hours or in freezer if storing longer.

 BAKE

1. Remove dough from cooler and let it sits until it reaches room temperature. Roll out dough and place in 8” pie pans. Dock the dough. Let shells rest 20-30 minutes before baking.
2. Bake empty pie shells at 400°F in a convection oven for approx. 15-20 minutes using your favorite blank baking technique. Let the pie shells cool down.

MAKE UP

1. Mix some Westco Kwik Kream Custard according to the instructions on the bag for a small batch. Fold in 4 LB Trigal Dorado Mango Mousse Filling.
2. Fill the pie to the top of the shell with the mango mousse mixture and comb the top with an icing comb.

FINISH

1. Pipe a border of BakeSense Whipped Topping along the edge of the pie. Sprinkle some fresh cake crumbs on top of the border. Place a chunk of fresh mango with two mint leaves in the center of the pie.