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    Orange Meringue Pie


    Source of Recipe


    Elaine

    List of Ingredients




    Orange Meringue Pie

    9 inch pie shell, baked
    1 cup sugar, divided
    1/4 cup cornstarch
    1/4 teaspoon salt
    1 1/2 cup water
    6 oz frozen concentrated orange juice, thawed and undiluted
    4 eggs, separated
    1 cup plain yogurt

    Recipe



    Preheat oven to 400Ĕ. Prepare pie shell. Set aside. In medium saucepan combine 1/2 cup sugar, cornstarch and salt. Blend in water, orange juice concentrate and lightly beaten egg yolks. Cook over medium heat, stirring constantly, until mixture begins to boil; cook 2 to 3 minutes longer.

    Stir in yogurt; cool slightly. Pour into prepared pie shell. In large bowl, beat egg whites with electric mixer until stiff but not dry. Gradually beat in remaining 1/2 cup sugar. Continue beating until meringue forms stiff, glossy peaks. Make sure f illing is cool before spreading meringue. Spread meringue so that it touches crust all the way around to prevent shrinkage. Bake 8 to 10 minutes or until meringue is tipped with brown.


 

 

 


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