Recipe for cooking orange custard cream pie
Desserts to Go with Coffee and Tea :: Custard and Meringue Pies
Orange Custard Cream Pie1 (14 ounce) can sweetened condensed milk
4 eggs, separated
1/2 c. orange juice
2 Tbsp. orange liqueur
1 (9-in.) pie shell, baked
1/2 c. sugar
1/2 tsp. cream of tartar
Pin. of salt Preheat oven to 350 degrees F. Filling: Stir together sweetened condensed milk, egg yolks, orange juice and orange liqueur. Pour into the prepared pie shell and bake for 15 to 20 mins., until just set. Remove from the oven and increase oven temperature to 450 degrees F. Meringue: Combine 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 min. or two until the sugar has dissolved and the mixture is warm. Remove from heat. Add cream of tartar and salt, and beat until the meringue stands in soft peaks. Spread over the pie and return to the oven for about 5 mins., until golden. Cool to room temperature.
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