Orange Custard Cream Pie
Yield
6 servingsPrep
25 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounce can |
milk, sweetened condensed
|
|
| 4 | large |
eggs
separated |
|
| ½ | cup |
orange juice
|
|
| 2 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cream of tartar
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounce can |
milk, sweetened condensed
|
|
| 4 | large |
eggs
separated |
|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cream of tartar
|
|
| 1 | pinch |
salt
|
*
|
Directions
Preheat the oven to 350℉ (180℃).
To make the filling, stir together the milk, egg yolks, orange juice and orange liqueur.
Pour into the prepared pie shell and bake for 15 to 20 minutes, until just set.
Remove from the oven and turn the heat to 450℉ (230℃).
To make the meringue, combine the egg whites and sugar in a metal bowl.
Set in a pan of simmering water (or place the pan directly over lowest heat if desired) and stir for a minute or two (your clean index finger is t;he best tool for stirring) until the sugar has dissolved and the mixture is warm.
Remove from heat, add the cream of tartar and salt, and beat until the meringue stand in soft peaks.
Spread over the pie and return to the oven for about 5 minutes, until golden.
Cool to room temperature.
