Mango-Lime Icebox Pie
-
Ingredients:
- Filling:
- 1 cup Brazil Gourmet Mango nectar
- ¾ cup sugar
- ½ cup fresh lime juice (about 4 limes)
- ¼ cup cornstarch
- ¼ cup fresh orange juice
- 2 large eggs
- 2 ½ tablespoons butter
- 2 teaspoons grated lime rind
-
- Meringue:
- 3 large egg whites
- 1/8 teaspoon salt
- ½ cup sugar
- ¼ cup water
- Grated lime rind
-
Prepare and bake piecrust in a 9 inch pie plate.
Cool completely on a wire rack.
Filling:
Combine mango nectar, sugar, lime juice, cornstarch, orange juice
and eggs in a large saucepan, stirring with a whisk. Bring to a boil
over medium heat, stirring constantly. Cook 1 minute, stirring
constantly. Remove from heat. Stir in butter and rind. Spoon mango
mixture into a bowl, place bowl in a large ice filled bowl for
minutes or until it reaches room temperature, stirring occasionally.
Remove bowl from ice and spoon mango mixture into prepared crust.
Cover and chill 8 hours or until firm.
Meringue:
Place egg whites and salt in a large bowl and beat with a mixer at
high speed until soft peaks form. Combine ½ cup sugar and water in
a saucepan and bring to a boil. Cook, without stirring until candy
thermometer registers 238 degrees. Pour hot sugar syrup in a thin
stream over egg whites and beat at high speed until stiff peaks
form. Spread meringue over filling. Garnish with rind if desired.
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