Orange Meringue Pie

This is an Oldie from Betty Crocker's Pie & Pastry Cookbook....easy to do & a very nice change from the standard Lemon Meringue Pie.

• Ready In: 40 mins
• Serves: 8
• Yields: 1 9inch pie

Ingredients

• 1 (9 inch)  pie crusts, baked
• 1  cup sugar
• 3  tablespoons cornstarch
• 3  egg yolks, slightly beaten
• 1  cup  orange juice
• 1⁄2 cup water
• 3  tablespoons butter
• 1  tablespoon lemon juice
• 1  tablespoon orange zest
• 1 -3  egg white, meringue

Directions

1. Preheat oven to 400°.
2. In saucepan combine sugar and cornstarch.
3. Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
4. Cook stirring constantly over medium heat until mixture thickens and boils.
5. Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
6. Immediately pour into pre-baked pie shell.
7. Cover completely with meringue-carefully sealing to the edges.
8. Bake about 10 minutes or until meringue browns lightly.
9. Cool on wire rack out of drafts.