Mango Lime Icebox Pie

• Crust
• 1 (9 inch) pie crusts, baked and cooled
• Filling
• 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
• Meringue
• 3 large egg whites
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/4 cup water
• grated lime rind (for garnish)

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.

crust, pie crusts, filling, mango, sugar, lime juice, cornstarch, orange juice, eggs, butter, lime rind, meringue, egg whites, salt, sugar, water, lime rind

Taken from www.food.com/recipe/mango-lime-icebox-pie-188753 (may not work)