1 ¾cupMilkyou will need a total of 2 ¼ cups Milk and Orange Juice
19"Baked Pie Crust
Bake a 9" pie shell and set aside.
Set oven to 350 degrees.
Grate the rind and juice 2 - 3 oranges. Set the rind aside, put the orange juice into a measuring cup.
Mix together the sugar, flour, cornstarch and salt. Set aside.
Break 4 eggs, putting the whites in a large mixing bowl, and the yolks in a smaller bowl. Whisk the yolks. Set aside.
Measure orange juice and milk to make a combined 2 ¼ cups. Add the juice and milk to a sauce pan along with the sugar mixture. Using a whisk, combine well. Stir often and continue to heat until the mixture thickens. I brought mine to a soft boil and continued to cook for a minute or two.
When the juice mixture has thickened, add a small amount to the egg yolks, whisking well, to temper the eggs so they do not scramble. (see note below) Add the yolk mixture back to the pan and continue to stir for a minute. Remove from heat and add the orange rind and vanilla.
To make meringue, whip 4 egg whites at medium high speed. When soft peaks start to form, add salt and slowly sprinkle in sugar. Add vanilla and continue to whip until stiff peaks form.
Add the orange filling to the pie shell and top with meringue. Make sure that the egg whites cover the filling completely and touch the pie crust edge. Use the back of a spoon to make peaks. Bake the pie in a 350 degree oven for 10 -15 minutes until the meringue golden brown.
Let cool and serve. Enjoy!
When tempering the egg yolks, it helps if there is someone that can help and hold the bowl for you. I have done it on my own, just remember that the hot filling is getting thick and you want to whisk as your pour so you do not scramble the eggs.