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Orange Custard Cream Pie
Author/Submitted by:
Servings: 1
Categories:
Cream-Pie
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Custard-Pie
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Desserts
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Pies & Pastries
Ingredients: 1
can
sweetened condensed milk,
(14 ounces)
4
eggs,
separated
1/2
cup
orange juice 2
tablespoons
orange liqueur 1
9 inch
pie shell,
baked
1/2
cup
sugar 1/2
teaspoon
cream of tartar
Directions:
pn Of salt This custard pie is similar in style to key lime pie, but
flavored with orange and topped with meringue rather than whipped cream ++
to use up the egg whites that otherwise go to waste.
Preheat the oven to 350F. 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 450F.
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.
Posted by Stephen Ceideberg; December 13 1991.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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