Orange Meringue Pie
Filling
- ½ cup cornstarch
- 1 ½ cups sugar
- 3 egg yolks
- 1 can (6 ounces frozen orange juice concentrate, thawed)
- 1 ½ cups water
- 2 tablespoons butter or margarine
- 1 baked 9-inch pie shell
Meringue
- 3 egg whites
- ½ cup sugar
- Combine cornstarch and 1 cup of the sugar in saucepan.
- Stir in egg yolks, thawed orange juice concentrate and water.
- Cook over low heat, stirring constantly, until smooth and thick.
- Add butter and stir until melted.
- Cool slightly.
- Pour into baked pie shell.
- Beat egg whites until stiff.
- Gradually beat in the remaining 1/2 cup sugar, a tablespoon, at a time.
- Beat until stiff and glossy.
- Spread meringue over filling, sealing meringue to pie shell.
- Bake in a hot oven (400 degrees Fahrenheit) for 5 minutes, or until lightly browned.
- Cool before cutting into wedges and serving.
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