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Florida Pie

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.

8 ServingsPrep: 25 min. Bake: 15 min. + chilling

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

2 of 2

Florida Pie (continued)

Directions (continued)

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.

Nutrition 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.