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orange meringue pie...cin

(3 ratings)
CinCooks avatar
Recipe by
Straws Kitchen(*o *)
@CinCooks
somewhere, AR

This is a Taste of Home recipe I have in one of my recipe files that I had on my "to make lists" that I have not gotten around to YET. RECIPE IS FROM TASTE OF HOME (Originally published as Orange Meringue Pie in Reminisce September/October 2001, p49) **"I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate". -June Nehmer, Las Vegas, Nevada**

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(3 ratings)

Ingredients For orange meringue pie...cin

  • CRUST:
  • 1 1/2 c
    graham cracker crumbs (about 24 squares)
  • 1/4 c
    sugar (i'll use splenda)
  • 1/3 c
    butter, melted
  • FILLING:
  • 1 c
    sugar (i'll use splenda)
  • 1/4 c
    cornstarch
  • 1/4 tsp
    salt
  • 1 c
    orange juice
  • 1/2 c
    water
  • 3
    egg yolks, well beaten
  • 2 Tbsp
    lime juice
  • 4 tsp
    grated orange peel
  • 1 Tbsp
    butter
  • MERINGUE:
  • 3
    egg whites
  • 1/8 tsp
    cream of tartar
  • 6 Tbsp
    sugar (or splenda)

How To Make orange meringue pie...cin

  • 1
    In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-inch pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange peel and butter. Pour hot filling into pie crust. For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
  • 2
    Nutrition Facts: 1 serving (1 slice) equals 363 calories, 13 g fat (6 g saturated fat), 104 mg cholesterol, 285 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.
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