Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 27) easy pies Orange Cream Meringue Pie Prep Time: 45 Minutes Ready in: 3 Hours 15 Minutes Servings: 8 Crust 3 egg whites /4 teaspoon cream of tartar 3 /4 cup sugar 1 Filling /4 1 /2 2 1 /3 3 3 2 1 1 cup sugar teaspoons cornstarch teaspoons grated orange peel cup orange juice tablespoons butter egg yolks packages (3 oz each) cream cheese, softened Topping 3 5. In small bowl, beat whipping cream until stiff peaks form. Spoon orange filling into cooled crust. Spoon or pipe whipped cream around inside edge of crust. Garnish with orange slices. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 340 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g); Cholesterol 145mg; Sodium 140mg; Total Carbohydrate 31g (Dietary Fiber 1g; Sugars 30g); Protein 5g exChaNgeS: 2 Fruit, 2 Other Carbohydrate, 1/2 Medium-Fat Meat, 4 Fat /4 cup whipping cream Fresh orange slices 1. Heat oven to 250°F. Generously butter 9-inch metal pie pan. (Crust may stick in glass pie pan.) In large bowl, beat egg whites and cream of tartar until frothy. Beating at high speed, gradually add 3 /4 cup sugar 2 tablespoons at a time, until sugar is dissolved and stiff glossy peaks form, about 8 to 10 minutes. DO NOT UNDERBEAT. Spread meringue evenly over bottom and up sides of buttered pan. 2. Bake 1 hour. Turn oven off; let meringue cool in oven with door closed for 2 hours. 1 Cook’s Note » 3. Meanwhile, in medium saucepan, combine /4 cup sugar and cornstarch; mix well. Add orange peel, orange juice and butter; cook over medium heat for 6 to 8 minutes or until bubbly and thickened, stirring frequently. Remove from heat. 4. Beat egg yolks in small bowl. Stir about half of hot mixture into egg yolks. Add egg mixture to remaining hot mixture; mix well. Return saucepan to medium-low heat; cook 2 minutes or until mixture is bubbly and thickened, stirring constantly. Remove from heat. Add cream cheese; blend well. Cool 20 minutes or until completely cooled. The crust for this heavenly pie is a hard meringue, which has more sugar than a soft meringue. For perfect meringue, be sure to start with a clean bowl and beaters. Even a little oil or grease will prevent the egg whites from getting stiff. Pillsbury Most Requested Recipes™ 27
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