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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.
  • Total Time
    Prep: 25 min. Bake: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1-1/2 cups orange juice
  • 3 large egg yolks, lightly beaten
  • 2 large navel oranges, peeled, sectioned and finely chopped
  • 2 tablespoons butter
  • 1 tablespoon grated orange zest
  • 1 tablespoon lemon juice
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 large 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 zest. 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.
Nutrition Facts
1 piece: 345 calories, 12g fat (5g saturated fat), 92mg cholesterol, 153mg sodium, 57g carbohydrate (37g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • dp2009
    Jan 17, 2016

    I was so excited to try this pie. After ready a review that itheir's had turned out runny, I made sure my filling was very thick. Imagine my disappointment when I cut into my pie the next morning and it also was runny, more like soup; yes a nice orange soup. I pondered and pondered. It had to be the excess juice from the oranges. Anyone else?

  • lggallup
    Dec 22, 2014

    We love this pie it captured the freshness of oranges and goes with all meals.

  • vwgirl9
    Jun 26, 2013

    No comment left

  • Jmsb526
    Sep 28, 2011

    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"?

  • abbie2005
    Feb 6, 2011

    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.

  • cajeanjean
    Jan 31, 2011

    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.

  • Sangio
    Oct 31, 2009

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

  • Sangio
    Oct 31, 2009

    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.

  • Mae51
    Aug 18, 2009

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

  • scrutch
    Jan 6, 2009

    I was disappointed, also