Keepa Orange Blossom Pie
- Ready In:
- 31mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
Pie
- 170.09 g can frozen orange juice, undiluted, less 2 tablespoons
- 177.44 ml water (1 can)
- 29.58 ml butter
- 157.80 ml sugar
- 78.78 ml cornstarch
- 2 egg yolks
- 177.44 ml water (1 can)
- 1 9-inch baked pie crust
-
Orange Blossom Meringue
- 2 egg whites, unbeaten
- 29.58 ml frozen orange juice concentrate
- 0.61 ml salt
- 78.78 ml sugar
directions
- Save two tablespoons of orange juice concentrate from the can for the meringue.
- Put remaining juice concentrate in a saucepan and add 1 can of water and butter.
- Bring to a boil.
- Meanwhile blend 2/3 cup sugar, cornstarch, egg yolks, and 1 can of water until smooth.
- Slowly stir the egg yolk mix into the boiling liquid. Bring to a boil again and cook 2 or 3 minutes, stirring constantly, until smooth and thick.
- Pour into the pie shell. Cool.
- Just before serving, make the meringue.
- Assemble a double boiler. Into the top, place: egg whites, the 2 tablespoons of orange juice concentrate that you saved, salt, and 1/3 cup sugar.
- Beat the egg white mixture at high speed over boiling water for 2 minutes. Then remove from heat and beat 2 or 3 minutes longer or until the mixture forms soft peaks.
- Spoon the Orange Blossom Meringue in mounds around the edge of the pie. Place in the oven under the broiler until the meringue is a deep golden brown, about 1 minute. Watch carefully so you don't burn it. Serve within an hour or two.
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