FLORIDA PIE

By sarey

Ingredients

• MERINGUE:
• 1 C SUGAR
• 5 T CORNSTARCH
• 1-1/2 C ORANGE JUICE
• 3 EGG YOLKS, LIGHTLY BEATEN
• 2 LARGE NAVEL ORANGES, PEELED, SECTIONED AND FINELY CHOPPED
• 2 T BUTTER
• 1 T GRATED ORANGE PEEL
• 1 T LEMON JUICE
• 1 9" PASTRY SHELL, BAKED
• 3 EGG WHITES
• 2 T SUGAR

Preparation

Step 1

IN A SMALL SAUCEPAN, COMBINE THE SUGAR AND CORNSTARCH. STIR IN ORANGE JUICE UNTIL SMOOTH. COOK AND STIR OVER MED-HIGH UNTIL THICKENED AND BUBBLY. REDUCE HEAT; COOK AND STIR 2 MINUTES LONGER

REMOVE FROM THE HEAT. STIR A SMALL AMOUNT OF HOT FILLING INTO EGG YOLKS; RETURN ALL TO THE PAN, STIRRING CONSTANTLY. BRING TO A GENTLE BOIL; COOK AND STIR FOR 2 MINUTES. REMOVE FROM THE HEAT. STIR IN THE ORANGES, BUTTER AND ORANGE PEEL. GENTLY STIR IN LEMON JUICE. POUR INTO PASTRY SHELL.

IN A SMALL BOWL, BEAT EGG WHITES ON MEDIUM SPEED UNTIL SOFT PEAKS FORM. GRADUALLY ADD SUGAR, 1 t AT A TIME, BEATING ON HIGH UNTIL STIFF GLOSSY PEAKS FORM AND SUGAR IS DISSOLVED. SPREAD EVENLY OVER HOT FILLING, SEALING EDGES TO CRUST

BAKE AT 350 FOR 15 MINUTES OR UNTIL MERINGUE IS GOLDEN BROWN. COOL FOR 1 HOUR. REFRIGERATE FOR AT LEAST 3 HOURS BEFORE SERVING. CHILL LEFTOVERS