Mango Lime Icebox Pie

Submitted by Aunt Willie

"From Cooking Light - posted here for safe-keeping. Instead of the meringue topping, two cups of whipped cream can be spread over top as a substitution."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 1 9 inch pie

ingredients

• Crust

• 1 (9 inch) pie crusts, baked and cooled

• Filling

• 1 cup mango nectar
• 3⁄4 cup sugar
• 1⁄2 cup fresh lime juice (about 4 limes)
• 1⁄4 cup cornstarch
• 1⁄4 cup fresh orange juice
• 2 large eggs
• 2 1⁄2 tablespoons butter
• 2 teaspoons grated lime rind

• Meringue

• 3 large egg whites
• 1⁄8 teaspoon salt
• 1⁄2 cup sugar
• 1⁄4 cup water
• grated lime rind (for garnish)

directions

1. To prepare filling:

2. Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
3. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
4. Remove from heat, stir in butter and 2 teaspoons rind.
5. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally.
6. Remove bowl from ice; spoon mango mixture into prepared crust.
7. Cover and chill 8 hours or until firm.

8. To prepare meringue:

9. Place egg whites and salt in a large bowl.
10. Beat with a mixer at high speed until soft peaks form.
11. Combine 1/2 cup sugar and water in a saucepan; bring to boil.
12. Cook, without stirring, until candy thermometer registers 238 degrees.
13. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
14. Spread meringue over filling; garnish with rind, if desired.

Reviews

[thunderbutter3000]

First made this after it appeared in Cooking Light years ago. It's been in summer rotation ever since. While it works perfectly as written, I prefer to use fresh mango puree. It's a winner either way.