Orange Meringue Pie

 

Ingredients:

1-1/2

Cup

Evaporated Milk

4

 

Egg Yolks

Cup

Sugar

2

Tsp

Unflavored Gelatin

1/3

Cup

Grand Mariner Or Other Orange Flavored Liqueur

2

Tbl

Orange Peel, Finely Grated

4

 

Egg Whites

1

 

9 Pastry Pie Crust (Single Pie Shell)

Directions:

In a small saucepan, heat the evaporated milk until bubbles begin to form around edges of pan. Remove from heat and cover to keep milk warm.

In a large bowl, beat the egg yolks with an electric mixer for about a minute. Slowly add cup of sugar and the gelatin, continue beating for 4 minutes until mixture is thickened.

Beating constantly, pour in the warm milk in a slow thin stream. Pour the mixture back into the saucepan and cook over low heat for 5 minutes. Do not boil or custard will curdle. When custard is thick enough to coat the back of a spoon, remove from heat and add the orange liqueur and orange peel. Let mixture cool to room temperature.

Preheat oven to 350. Cook the pie shell until pale brown, about 10 minutes. Set aside

Meanwhile, with an electric mixer on high, beat the egg whites to a froth, slowly add the sugar and continue to beat until the egg whites are stiff.

Pour the cooled custard into the pie shell and cover with the meringue, mounding it slightly in the center. Bake for 15 minutes or until meringue is golden brown.

Cool to room temperature before serving.

 

Yields

6 servings

 

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