FLORIDA PIE

Florida Pie image

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.

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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. , 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., 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. , 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 : Calories 345 calories, Fat 12g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 153mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.