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Florida Pie

Total Time

Prep: 25 min. Bake: 15 min. + chilling

Makes

8 servings

She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks.

Ingredients

  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1-1/2 cups orange juice
  • 3 large egg yolks, lightly beaten
  • 2 large navel oranges, peeled, sectioned and finely chopped
  • 2 tablespoons butter
  • 1 tablespoon grated orange zest
  • 1 tablespoon lemon juice
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 large egg whites
  • 2 tablespoons sugar

Directions

  1. In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell.
  3. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  4. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 345 calories, 12g fat (5g saturated fat), 92mg cholesterol, 153mg sodium, 57g carbohydrate (37g sugars, 1g fiber), 4g protein.

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