Orange custard cream pie
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Orange custard cream pie
  Orange    Custard    Pie    Creams  
Last updated 6/12/2012 12:45:37 AM. Recipe ID 5496. Report a problem with this recipe.
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      Title: Orange custard cream pie
 Categories: Pies, Ceideburg 2
      Yield: 1 Servings
 
     14 oz Can sweetened condensed milk
      4    Eggs, separated
    1/2 c  Orange juice
      2 tb Orange liqueur
      1    9-inch pie shell, baked
    1/2 c  Sugar
    1/2 ts Cream of tartar
        pn Of 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 t;he 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.
  
  Posted by Stephen Ceideberg; December 13 1991.
 




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Recipe ID 5496 (Apr 03, 2005)

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