Mmm...great southern desserts!
This is a wonderful southern food recipe that’s great for summer. I really like southern desserts that can be kept in the fridge in the sweltering heat of June, July, and August. This recipe is similar to traditional lemon meringue pie, but it’s not as tart. Actually, I like the orange meringue better!
Holle’s Orange Meringue Pie recipe
What you’ll need:
- 9-inch pie shell
- ¾ cup + 2/3 cup sugar
- ¼ cup cornstarch
- Pinch of salt
- ¼ teaspoon ground ginger
- 1/2 teaspoon vanilla
- 1 ½ cups orange juice
- 3 large eggs
- 1 tablespoon butter
- 1 teaspoon orange zest
- ¼ teaspoon cream of tartar
Directions: Blind bake the pie shell by covering bottom of crust with a coffee filter. Spread dried beans or peas over the paper filter to keep the crust flat. Bake at 375 degrees for about 12 minutes. Remove filter and dried legumes.
In a large bowl, whisk together ¾ cup sugar, cornstarch, pinch of salt, ginger, vanilla, and orange juice until mixture is smooth. Pour into a pan and turn the stove burner just a notch above medium. Stir until the mixture thickens, then reduce heat to medium-low and cook for two more minutes. Set pot on a cool burner.
Carefully separate eggs. Place the yolks in a large mixing bowl. Measure 2/3 cups of the sugar and juice mixture and slowly stir it into the egg yolks. Once it’s blended, pour this mixture back into the pot. Bring the pot to a slow boil for two minutes and add butter and orange zest. Remove from heat and cover with foil.
To make the meringue, allow egg whites to come to room temperature. Place the whites in a glass or plastic bowl and beat slowly with an electric hand mixer. Add in a pinch of salt and the cream of tartar. When soft peaks begin to form, gradually add the 2/3 cup sugar. Continue beating until stiff peaks form.
Pour warm orange filling into baked pie crust. Cover with meringue and seal edges.
Bake for 15-18 minutes at 375 degrees. Cool pie and refrigerate until well chilled.