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Sunshine Orange Meringue Pie

 Sunshine Orange Meringue Pie
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
6-8 ServingsPrep: 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

2 of 2

Sunshine Orange Meringue Pie (continued)

Directions (continued)

  • 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.
Nutritional 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.