Mango Lime Icebox Pie Recipes

Steps:

• Preparation Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack. 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 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 stiff peaks form. Spread meringue over filling; garnish with rind, if desired.

Steps:

• For the crust:.
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Pulse crackers and sugar in food processor until finely ground.
• Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
• Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
• Bake until fragrant and browned around edges, 12 to 14 minutes.
• Cool completely.
• For the filling:.
• Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
• Add cream cheese and process until combined, about 30 seconds.
• Add condensed milk and pudding mix and process until smooth, about 30 seconds.
• Scrape down sides of bowl.
• Stir gelatin and 2 tablespoons lime juice in small bowl.
• Heat in microwave for 15 seconds.
• Stir until dissolved.
• With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
• Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
• To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.

Steps:

• Preheat oven to 350 degree.
• Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
• Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
• Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.