Orange Meringue Pie (Reduced Fat/Sugar)
- Ready In:
- 38mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 reduced-fat pie shell, 9 inches, baked
- 78.78 ml sugar
- 157.80 ml sugar substitute
- 44.37 ml cornstarch
- 1 egg yolk
- 236.59 ml orange juice
- 118.29 ml water
- 44.37 ml unsalted margarine
- 14.79 ml lemon juice
- 29.58 ml orange zest
- 3 egg whites
- 1.23 ml vanilla extract
- 1.23 ml cream of tartar
- 29.58 ml sugar
- 59.16 ml sugar substitute
directions
- Preheat oven to 400°f.
- In a medium sized pot, mix 1/3 cup sugar, 2/3 cups sugar substitute. Over medium heat, gradually stir in cornstarch, water, orange juice, and egg yolk.
- Stir mixture until it boils and thickens. Let boil one minute and remove from heat.
- Stir in margarine, 1 tbs orange zest, and lemon juice.
- Pour hot mixture into pie shell and set aside.
- In an electric mixer, combine 3 egg whites and cream of tartar. Mix until slightly frothy, then add 2 tbs sugar, 4 tbs sugar substitute, and vanilla extract.
- Mix on high until meringue is stiff.
- Scoop meringue gently onto cooling pie filling. Pull meringue gently to the edge of pie shell to prevent shrinking away from the shell when fully cooled.
- Decorate as desired with extra meringue.
- Bake about 8 minutes or until meringue is golden brown.
- Garnish with remaining 1 tbs of orange zest.
- Allow pie to cool for at least one hour. Slice and enjoy!
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RECIPE SUBMITTED BY
NYU student with a passion for cooking low-fat, low-cal healthy food that tastes like a million bucks. Also an english teacher, writer, singer, actor, and director.