Sherrybeth's Orange Meringue Pie

Recipe by Sherrybeth
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) pie shells, which you have baked until lightly brown
  • FILLING INGREDIENTS
  • 1
    cup sugar
  • 4
    tablespoons cornstarch
  • 1 13
    cups orange juice (not concentrate)
  • 2
    large egg yolks
  • 2
    tablespoons butter
  • MERINGUE INGREDIENTS
  • 2
    egg whites
  • 12
    teaspoon cream of tartar
  • 5
    tablespoons sugar
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DIRECTIONS

  • In saucepan, mix sugar and cornstarch.
  • Gradually add orange juice, while heating over medium heat.
  • Stir until thickened. Boil one minute.
  • Take 1 cup of hot mixture and mix with egg yolks.
  • Return the egg yolk and sugar mixture to saucepan.
  • Stir well and boil one more minute, stirring constantly.
  • Blend in butter and pour into pie shell.
  • Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
  • Spoon meringue on top of pie and bake for 10 minutes at 375°.
  • Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.
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