Orange Meringue Pie Ii Recipe

A light and delicious Orange Meringue Pie recipe.


Pie Crust
One 9-inch pie crust either already prepared or homemade
1 1/3 cups freshly squeezed orange juice
zest of one whole orange
4 Tablespoons tapioca starch
1 Tablespoon white wheat flour
2 Tablespoons butter
3 egg yolks
1 cup sugar
3 egg whites
1/2 teaspoon cream of tartar
5 Tablespoons sugar



Pre-bake your pie crust according to package directions or if pie crust is home made, poke a few holes in the crust with a fork and bake at 350 degrees F. for 10 minutes.When done set aside to cool.


Zest one orange

Seperate the egg yolks from the egg whites.

Mix the flour, tapioca starch and sugar in a saucepan. Add orange zest and orange juice slowly, while stirring, over medium heat. Stir until thickened and boil for one minute.

Mix a half a cup of the boiling mixture and add to your egg yolks, stirring very quickly with a whisk so your eggs dont curdle.

Add your yolk mixture back into the pot with the sugar mixture. Boil one more minute over medium heat, stirring constantly. It should be fairly thick and start to cling to the whisk.

Stir in the butter until melted and then pour into your pre-baked pie shell. Set aside.

Preheat oven to 375 degrees F.


Beat egg whites and cream of tartar in a mixer on high speed until frothy. Slowly add sugar until meringue is thick and glossy. Spread the meringue over the pie taking it right to the edges to seal the pie in.

Put into the preheated oven for 10-12 minutes. Watch carefully so you do not burn the meringue. Remove and let cool before cutting.