Orange Cream Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 3 | large |
eggs
separated |
|
| 1 | cup |
orange juice
|
|
| 3 | tablespoons |
lemon juice
|
|
| ¼ | cup |
water
hot |
|
| 1 | cup |
sugar
|
|
| 5 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 3 | large |
eggs
separated |
|
| 237 | ml |
orange juice
|
|
| 45 | ml |
lemon juice
|
|
| 59 | ml |
water
hot |
|
| 237 | ml |
sugar
|
|
| 75 | ml |
cornstarch
|
|
Directions
Combine all ingredients except the eggs in the top of a double boiler.
Cook for 5 to 8 min's, or until smooth.
Beat the egg yolks slightly and dilute gradually with some of the hot mixture.
When eggs are thoroughly diluted and all danger of curdling is past, add them to the double boiler mixture, and cook and stir for about 5 minutes more.
Cool the custard, then pour into baked pie shell.
Top with fresh or canned orange segments. (If fresh be sure to remove all membrane from oranges.)
Cover with a meringue made of the beaten egg whites, a pinch of salt and 6 tbls of sugar.
Beat until stiff peaks.
Bake in preheated oven 375℉ (190℃) for 8 to 10 minutes or until Meringue is delicately brown.
