Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 363
  • Fat:
  • 13 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 104 mg
  • Sodium:
  • 285 mg
  • Carbohydrate:
  • 60 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Orange Meringue Pie

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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

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. + chilling Bake: 20 min. + chilling

Ingredients:

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1/2 cup water
  • 3 egg yolks, well beaten
  • 2 tablespoons lime juice
  • 4 teaspoons grated orange peel
  • 1 tablespoon butter
  • MERINGUE:
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions:

In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. 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 mixing 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.


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