ORANGE MERINGUE PIE (MINIATURE PIES pictured at the bottom of page for my Sunday School Class)
1/4c. cornstarch
1 c. sugar
1/4 c Orange Juice
3 Egg Yolks
1 1/2 c water
1 tsp. Grated Orange Rind
Pulp of one orange (optional I like the pulp texture)
1/4 tsp orange flavoring (optional)
1 Tbsp. Butter
it is not needed but you can add the food coloring to make it look more ORANGE….
1 drop of red food coloring
1 drop of yellow food coloring
1 9 inch reg Pre Baked Pice Shell or Graham Shell which I like with this
FILLING-
In a medium sauce pan combine cornstarch sugar and orange juice; mix well.
Take three eggs and separate the yolk
save the white of the egg for your meringue and set aside
Next Beat egg yolks,
add to cornstarch mixture. Add water.
Bring mixture to a boil over med heat and simmer GENTLY for 5 minutes. STIR CONSTANTLY.
at this point taste and see if it is too your liking .. you now take it off the heat and add your orange zest and butter
stir well with whisk
now if you desire you can add 1 drop of red and 1 drop of yellow food coloring to make your pie look more how it tastes.. ORANGE.. =)
Now using a mellon baller scoop out the insides of your orange and cut up pulp into chunks.. add your pulp also if desire you can add 1/4 tsp of orange flavoring to bring it up a bit
NEXT Pour Filling into baked pie shell, or into Graham Cracker crust.. ( I happen to like the Graham Cracker Crust with these and the lemon pies.. but many prefer the regular pie crust with these pies, your choice go with what you like)
PREPARE MERINGUE
MERINGUE-
3 Egg whites. 6 Tablespoons sugar
Put oven on BROIL
with electric mixer at high speed beat eggs till soft peaks form,
add a touch of orange flavoring (or vanilla)
gradually add in sugar while continuing to beat.
Beat until still peaks form.
Spread meringue over pie filling and Carefully sealing entire edge of crust to prevent shrinking..
Put in oven under BROIL till the top is browned.. take out and add some fresh strips of Orange rind to garnish top to show guests what kind of pie you will be serving..
cool on cake rack away from draft for 2 hours to set up then. refrigerate
do not cut till completely COLD
Enjoy
here is little mini ones I made tonight (Friday) for my Sunday School Class on sunday..
I am not putting the meringue on them now cause it would be runny by Sunday.. I may even just take them as they are.. little kids don’t usually care about Meringue anyways.. we will see..
you need 2 pkgs of the mini Graham shells for one batch of Orange Pie Filling…..
I couldn’t help it.. I had to eat one tonight.. even though they still need to sit a while to get firm…
If you enjoyed this article, please consider sharing it!
