Orange Custard Cream Pie Recipe - Cooking Index
Orange Custard Cream Pie Recipe - Cooking Index
| 1 | Ca sweetened condensed milk | |
| 4 | Eggs - separated | |
| 1/2 cup | 118ml | Orange juice |
| 2 tablespoons | 30ml | Orange liqueur |
| 1 | Pie shell - baked | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1 | 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 the 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.
Source:
The Art of Diabetic Cooking
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