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| Mango-Lime Icebox Pie | |
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| Tweet Topic Started: Jan 21 2008, 10:07 PM (98 Views) | |
| mamamama | Jan 21 2008, 10:07 PM Post #1 |
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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 |
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3:10 PM Jul 11