Welcome Guest [Log In] [Register]
You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.
WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!!
[ Click HERE to join our community!]


Member Log-In:

Username:   Password:
Add Reply
Mango-Lime Icebox Pie
Topic Started: Jan 21 2008, 10:07 PM (98 Views)
mamamama

Mango-Lime Icebox Pie

Crust:
1 9 inch piecrust

Filling:
1 c. Mango nectar
3/4 c. sugar
1/2 c. fresh lime juice (about 4 limes)
1/4 c. cornstarch
1/4 c. fresh orange juice
2 large eggs
1 1/2 T. butter
2 t. grated lime rind

Meringue:
3 large eggs
1/8 t. salt
1/2 c. sugar
1/4 c. water
Grated lime rind (optional)

Prepare & bake single piecrust in a 9 inch pie plate. Cool completely .

To prepare filling, combine nectar & next 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirrign constantly.
Remove from heat, stir in butter & 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 temp., stirring occasionaly. Remove bowl from ice; spoon mango mixture into prepared crust. Cover & chill 8 hours or until firm.

To prepare meringue, place egg whites & salt in a large bowl. Beat with a mixer at high speed until spft peaks form. Combine 1'2 cup sugar & water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238*. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until soft peaks form. Spread meringue over filling; garnish with rind, if desired

NOTE:The egg white used to make teh meringue are heated to 238*, making them safe to eat.
If making meringue seems like too much hassle, whip 2 cups heavy whipping cream with an electric mixer until soft peaks form, then smooth over top of pie, or spread with Cool Whip instead.

BY:

vickie
Posted: 08.02.06, 8:32 am
Offline Profile Quote Post Go to Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Pies & Pastries · Next Topic »
Add Reply

INDEX | CHIT-CHAT | ADULT-SWIM | GAME-ROOM | RECIPES | LIFESTYLE | ARCADE | 70's RADIO | BOSS