Lip Smacking Orange Meringue Pie

We started celebrating pi day in 2014 when it was introduced to the family at a school event. We found this great orange meringue pie recipe, modified it, and made it for the occasion. At first not many people thought it was exceptional, but when it was made again for an easter get-together it was a big hit. After that, we always make orange meringue pie for pi day. On that note, I hereby present to you the recipe!

A pie crust ( we made our own, but a store bought one works just as well )

Filling Ingredients:

1. 1 Cup Sugar

2. 3/8 cup cornstarch

3. 2 ¼ cups orange juice

4. 3 egg yolks, lightly beaten

5. 1 ½ Tbs butter

6. Orange essence if necessary

7. Orange coloring

8. Orange zest

Meringue Ingredients:

1. 3 egg whites

2. 6 Tbs sugar

3. ½ tps vanilla

In a large saucepan, combine sugar and cornstarch.

Stir in orange juice until smooth. Add orange essence to increase flavor if necessary.

Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium, then cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup hot mixture into egg yolks, then return all to the pan, stirring constantly. Bring to a gentle boil, then cook and stir 2 minutes longer. Add orange food coloring to adjust color to orange. Stir in butter and keep warm. Sprinkle in zest.

In a small bowl, beat the egg whites on medium speed until foamy. Add vanilla. Gradually beat in sugar, 1 tablespoon at a time on high just until stiff peaks form and sugar is dissolved.

Pour hot filling into baked pie crust. Spread meringue over filling, sealing edges to crust.

Final Directions: Bake at 375° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Sprinkle orange zest on top if desired. Place in fridge to chill for several hours.

This can take a long time to make and bake, but, trust me, the end result is well worth it.