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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Karyn Lee from West Columbia, South Carolina suggests a citrus twist to a traditional favorite. Try this pie the next time you have company, and you're sure to be asked for the recipe. Ingredients:
3/4 cup sugar |
1/4 cup cornstarch |
1-1/2 cups orange juice |
3 egg yolks, lightly beaten |
1 tablespoon butter |
meringue: |
3 egg whites |
6 tablespoons sugar |
1 pastry shell (9 inches), baked |
orange peel strips, optional |
Directions:
1. In a large 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 1/2 cup hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in butter; keep warm.
2. In a small bowl, beat the egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust.
3. Bake at 375° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour.
4. Refrigerate for at least 3 hours before serving. Garnish with orange peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
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