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Mango-Lime Icebox Pie

Source of Recipe


Cooking Light-6/02






List of Ingredients



• Crust:
  
• 1 (9-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  
• Filling:
  
• 1 cup mango nectar
  
• 3/4 cup sugar
  
• 1/2 cup fresh lime juice (about 4 limes)
  
• 1/4 cup cornstarch
  
• 2 large eggs
  
• 2 1/2 tablespoons butter
  
• 2 teaspoons grated lime peel
  
• Meringue:
  
• 3 large egg whites
  
• 1/8 teaspoon salt
  
• 1/2 cup sugar
  
• 1/4 cup water
  
• grated lime rind (optional)
  






Instructions



1. Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on wire rack.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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 a 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.
   
   
5. 267 cal, 9g fat, 3.4g pro, 44.4g carb, 0.5g fiber, 56mg chol, 0.3mg iron, 190mg sod, 14mg calc.