Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Butter: 1/2 cup (113g), melted
- Sugar: 1/2 cup (100g)
- Orange juice: 1 cup (240ml)
- Zest of 1 orange
- Cornstarch: 2 tablespoons (16g)
- Egg yolks: 3
- Cream of tartar: 1/2 teaspoon (2g)
- Egg whites: 3
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
- 15 minutes for the filling, 15 minutes for the meringue
Difficulty Level:
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, butter, and sugar. Press into the bottom of a 9-inch (23cm) pie plate.
- In a medium saucepan over medium heat, whisk together the orange juice, orange zest, cornstarch, and egg yolks. Cook, whisking constantly, until thickened, about 5 minutes.
- In a large bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gradually add the sugar to the egg whites, beating until glossy and stiff.
- Fold half of the meringue into the orange filling. Spread the filling into the pie crust.
- Top with the remaining meringue and spread evenly.
- Bake for 15 minutes, or until the meringue is golden brown and the filling is set.
- Let cool before serving.
Nutritional Information:
- Calories: 350 per serving
- Carbohydrates: 45g
- Protein: 5g
- Fat: 15g
Dish Characteristics:
- Creamy orange filling
- Crispy graham cracker crust
- Fluffy meringue topping
- Refreshing citrus flavor
User Comments:
- "This pie was a hit at our party! The orange filling was delicious and the meringue was perfect."
- "I love the combination of the citrus and sweetness. It's a unique and flavorful pie."
- "The recipe was easy to follow and the pie turned out beautifully."
Special Precautions and Tips:
- Make sure the egg whites are at room temperature before beating for maximum volume.
- If the meringue starts to weep, add another small amount of sugar and beat well.
- Let the pie cool completely before serving to prevent the meringue from deflating.
