Mango Lime Icebox Pie - cooking recipe

Ingredients

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)

Preparation

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.