Mango Lime Icebox Pie Recipe 55 Food

MANGO LIME TART

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9" tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
• Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
• While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
• When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.

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.

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.

LEMON OR KEY LIME ICEBOX PIE

Steps:

• Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.

ICEBOX KEY LIME PIE

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.