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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Instead of the meringue topping, two cups of whipped cream can be spread over top as a substitution. 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) |
Directions:
1. To prepare filling:.
2. Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
3. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
4. Remove from heat, stir in butter and 2 teaspoons rind.
5. 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.
6. Remove bowl from ice; spoon mango mixture into prepared crust.
7. Cover and chill 8 hours or until firm.
8. To prepare meringue:.
9. Place egg whites and salt in a large bowl.
10. Beat with a mixer at high speed until soft peaks form.
11. Combine 1/2 cup sugar and water in a saucepan; bring to boil.
12. Cook, without stirring, until candy thermometer registers 238 degrees.
13. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
14. Spread meringue over filling; garnish with rind, if desired.
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