Orange Custard Cream Pie
Pies & Pastries
sweetened condensed milk,
cream of tartar
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
Posted by Stephen Ceideberg; December 13 1991.
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996