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Florida Pie Recipe

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She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks.

This recipe is:

Healthy

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Florida Pie Recipe

Prep: 25 min. Bake: 15 min. + chilling

Yield: 8 Servings

25 15 40

Ingredients

1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, lightly beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
2 tablespoons sugar

Directions

In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of 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 oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece equals 345 calories, 12 g fat (5 g saturated fat), 92 mg cholesterol, 153 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Florida Pie in Light & Tasty December/January 2007, p43

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Reviews for Florida Pie

Florida Pie

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Reviewed on Sep. 28, 2011 by Jmsb526

This is an exciting recipe, but I can't get it to turn out properly. I have made this twice, and the filling has been extremely runny both times. What could I be doing wrong? I am following the recipe to the letter. Just to clarify: I'm assuming that the 2 large navel oranges includes the juice from those oranges as well as the solids? And secondly, why does the lemon juice have to be mixed in "gently"?

Reviewed on Feb. 06, 2011 by abbie2005

This was so tasty and just a little bit different from regular lemon meringue pie, which is my favorite! It was a nice change of pace too, since the flavors are just a little different from your average pie.

Reviewed on Jan. 31, 2011 by cajeanjean

This pie was delicious with a delightful citrus flavour. It was very easy to make and made a nice light dessert. I would make my own pie crust next time, to reduce the fat and calories.

Reviewed on Oct. 31, 2009 by Sangio

One more thing. I understand the calorie thing is high. I would recommend making it in ramikins without crust and adding meringue.

Reviewed on Oct. 31, 2009 by Sangio

This was a hit at a dinner party I had. The citrus taste was yummy> I like the texture of the chopped oranges in the pie.

Reviewed on Aug. 18, 2009 by Mae51

helloo:I Think thats the best Flordia Pie ive ever tasted,I love it i rate it a 100 percent Mae Jenkins

Reviewed on Jan. 24, 2009 by ohbother

Reviewed on Jan. 06, 2009 by scrutch

I was disappointed, also

Reviewed on Jan. 06, 2009 by lambmm

Since this article "Top 10 Lite Desserts" was described as ten desserts each less than 200 calories and 9 grams of fat per serving, I was disappointed when I opened this one first and see it is actually 345 calories and 12 grams of fat per serving.