MANGO LIME ICEBOX PIE

Mango Lime Icebox Pie image

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.

Provided by Aunt Willie

Categories Pie

Time 25m

Yield 1 9 inch pie

Number Of Ingredients 14

Ingredients

1 (9 inch) pie crusts, baked and cooled
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
3 large egg whites
1/8 teaspoon salt
1/2 cup sugar
1/4 cup water
grated lime rind (for garnish)

Steps:

To prepare filling:.
Combine nectar and next 5 ingredients (nectar through 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 2 teaspoons rind.
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.
Remove bowl from ice; spoon mango mixture into prepared crust.
Cover and chill 8 hours or until firm.
To prepare meringue:.
Place egg whites and salt in a large bowl.
Beat with a mixer at high speed until soft peaks form.
Combine 1/2 cup sugar and water in a saucepan; bring to boil.
Cook, without stirring, until candy thermometer registers 238 degrees.
Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
Spread meringue over filling; garnish with rind, if desired.

Nutrition Facts : Calories 2248.7, Fat 80.5, SaturatedFat 34.7, Cholesterol 499.3, Sodium 1621.9, Carbohydrate 360, Fiber 2.2, Sugar 263.9, Protein 30.2