I've been trying to do more baking as it's an area of cooking that I'm weakest at. Biscuit said he was in the mood for a fruit and meringue pie. Though I've never made any kind of meringue pie, I knew I wanted to do something different than the traditional lemon.
I found a recipe for a Mango/Lime Pie. I thought I would like this recipe because the Meringue is cooked with hot simple syrup instead of a baked meringue (which I'm not terribly fond of).
The mango/lime custard filling went perfectly. Remembering my issues with my Boston Cream Pie filling, I made sure I didn't stop stirring for a second. Perfect consistency.
The Meringue was super simple to make, mostly because my KitchenAide mixer did all the work.
I did cheat and use refrigerated pie crust. Really, for all the additional work to make pie crust, and the minimal difference in taste, I'm happy to use the Pillsbury crusts.
I have to admit I was disappointed in this pie. I really was looking for a stronger mango taste, and the lime was really overpowering. If I had been looking for a lime pie, it would have been fine, but that wasn't what I had in my head.
The pie did come together well enough that I decided to try it again for my parents. This time I omitted *all* of the lime and substituted more mango nectar. This was more what I had originally had in mind. I did run into a little trouble with the custard as my mom's stove heats up far quicker than mine at home and I ended cooking the egg a bit. Once the pie was put together, you really didn't notice at all.
I'd like to try this recipe again using just orange juice. Biscuit and I both think that would be delicious. I'll let you know how it turns out!
If you'd like to see the original recipe you can find it here: Mango-Lime Icebox Pie. It's a nice base recipe to experiment from at the very least.
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