Ingredients:

• 1 – 5 oz package Vanilla Instant Pudding
• 2 Cups Milk (any kind, oat, soy, almond, cows milk)
• Zest of 1 lime
• 1 large mango or 2 small
• 1 lb. of fresh Raspberries
• 1 pie crust – Recipe follows
• 1 Strawberry

Instructions:

1. In a bowl, mix together the milk of choice and the vanilla pudding mix. add the lime zest. Refrigerate for at least 1 hour.
2. In the cooled pie crust, layer the raspberries. cover them with the pudding mix. make sure to cover them completely while carefully pushing down to fill the gaps.
3. Thinly slice the mango in long strips. arrange them on top of the pudding in a fanned pattern to cover the top. It will look like a flower. Cut the top off of the strawberry and cut into quarters. place it in the middle with the cut side facing up.

Pie Crust:

• 1 1/4 Cup All Purpose Flour
• 1/4 Cup Powdered Sugar
• 1/4 Tsp. Salt
• 1 Stick – 8 Tbsp. Butter
• Ice Water, as needed

1. In the bowl of a food processor, add the ingredients except for the water. Pulse them together until the butter looks crumbley. Add the water, 1 Tbsp at a time, until the dough comes together in a ball.
2. Remove from the processor and roll into a disk. Place it in a plastic bag and into the fridge for an hour.
3. Sprinkle your work surface with some flour and roll out the dough into a thin sheet. About an 1/8 inch thick. Carefully place into your pie dish and trim the excess. Line the Pie Crust with foil or parchment and fill with pie weights or dried beans. Bake at 400 degrees for 15 minutes.
4. Remove the weights and foil or parchment and bake for another 10 minutes.
5. Allow to cool completely before filling.

Arlene's Urban Homestead