Ginger-Mango Cream Pie

from Whole Living

I made this the other night and it was delcious! Charlie thinks it tastes like a mango version of key lime pie or mango ginger cheesecake... it's a fun islandy treat!  

INGREDIENTS

Serves 8.

• 1 1/2 cups plain granola
• 3 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, room temperature
• 3/4 cup 2 percent Greek yogurt
• 2 tablespoons honey, plus more for drizzling
• 1 teaspoon grated fresh ginger
• 1 mango, sliced

Substitutions: Swap plain yogurt or milk for Greek yogurt.  Sometimes Picard Grocery has yogurt...

Hunting and Gathering: I found cream cheese and granola (some granola-ish stuff in a lime green bag called "Mornflake Orchard Oat Crunchy Sultana and Apple" (whatever that means) at Picard Grocery and some mangos and ginger from Dee's.

DIRECTIONS

1. Heat oven to 375 (190 island temp) degrees. Pulse granola and sugar in a food processor (I used a blender) until finely chopped (or put granola in a bag and smash it up and then mix in the sugar). Drizzle butter over granola mixture and pulse to combine (or just stir it in if you're food processor-less). Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.
2. Beat cheese in a mixer until smooth (I did it by hand -- good workout!). Add yogurt, honey, and ginger; beat until combined.
3. Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.

Recipe from Whole Living.