Orange Meringue Pie
|Pastry||1 (For Single Crust Pie)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Finely shredded orange peel||1 1⁄2 Teaspoon (Set Aside)|
|Orange juice||2 Cup (32 tbs)|
|Meringue||1 Cup (16 tbs) (For Pie)|
Cover and line a pie plate with rolled out pastry such that 1/2 inch pastry lies beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
For filling, in saucepan combine sugar, cornstarch, and salt.
Gradually stir in orange juice.
Cook and stir till bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1/2 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Remove saucepan from heat.
Stir in butter or margarine and orange peel.
Pour hot mixture into baked pastry.
Make Meringue for Pie using the 3 reserved egg whites.
Spread the meringue over the hot filling; seal to edge.
Bake pie in 350° oven for 12 to 15 minutes or till meringue is golden.
Cover; chill to store.
Serving size: Complete recipe
Calories 2284 Calories from Fat 659
% Daily Value*
Total Fat 72 g110.6%
Saturated Fat 34.9 g174.7%
Trans Fat 0 g
Cholesterol 698.9 mg233%
Sodium 894 mg37.2%
Total Carbohydrates 381 g127.1%
Dietary Fiber 9.2 g36.9%
Sugars 315 g
Protein 37 g74%
Vitamin A 50.1% Vitamin C 430.3%
Calcium 15.6% Iron 22.2%
*Based on a 2000 Calorie diet