Florida Pie Recipe
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.
- 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
- 3 egg whites
- 2 tablespoons sugar
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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.
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