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Orange Cream Pie

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Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
3 3
LARGE LARGE EGGS
separated
1 237
CUP ML ORANGE JUICE
3 45
TABLESPOONS ML LEMON JUICE
¼ 59
CUP ML WATER
hot
1 237
CUP ML SUGAR
5 75
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 476 27% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 259mg 11%
Total Carbohydrate 27g 27%
Dietary Fiber 1g 2%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 43%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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