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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate. -June Nehmer, Las Vegas, Nevada Ingredients:
1-1/2 cups graham cracker crumbs (about 24 squares) |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
1 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
1 cup orange juice |
1/2 cup water |
3 egg yolks, well beaten |
2 tablespoons lime juice |
4 teaspoons grated orange peel |
1 tablespoon butter |
meringue: |
3 egg whites |
1/8 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup 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 lime juice, orange peel and butter. Pour hot filling into pie crust.
3. For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.
4. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
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