Mango Lime Icebox Pie Recipes

LEMON ICEBOX PIE I

Steps:

• Preheat broiler to 500 degrees F (260 degrees C).
• In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
• In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
• Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

LEMON LIME ICEBOX PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
• Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
• Garnish with lemon and lime slices. Store covered in refrigerator.

1-2-3 LEMON ICEBOX PIE

Steps:

• Beat condensed milk and egg yolks in a bowl until smooth. Add lemon juice and stir until the mixture begins to thicken; pour into prepared pie crust.
• Refrigerate pie until set in the middle, 6 hours to overnight.

MANGO LIME ICEBOX PIE

Steps:

• 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 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.

MANGO-LIME ICEBOX PIE RECIPE - (5/5)

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.

MANGO KEY LIME PIE

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.