Ingredients: |
Ingredients: 4 large whites
¼ tsp cream of tatar
1½ cups granulated sugar, divided
5 tbsp finely chopped walnuts
5 large egg yolks
2 tbsp fresh lemon juice
⅛ tsp salt
3 tbsp orange zest, divided (from 1 large orange)
2 cups heavy cream
2 tbsp powdered sugar
1 (20oz) jar refrigerated mandarin orange segments (such as DelMonte), drained, divided
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Directions: |
Directions:Preheat oven to 275º. Beat egg whites with an electric mixer on medium speed until foamy, about 1 min; beat in cream of tartar. Increase speed to high, and beat until medium peaks form, about 2 min. Add 1 cup of the granulated sugar, 1 tbsp at a time, beating well after each addition. Beat on high speed until stiff peaks form, about 2-3 min. Spread meringue on bottom and up sides of a 9" glass or ceramic pie plate coated with cooking spray. Sprinkle chopped walnuts over edge of meringue, lightly pressing to adhere. Bake in preheated oven until lightly browned, about 1 hr. Cool completely on a wire rack, about 30 min. Whisk together egg yolks, lemon juice, salt, 2½ tbsp of the zest, and remaining ½ cup granulated sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until mixture thickens, about 8-10 min. Place top of double boiler in a bowl of ice water, and let stand, stirring occasionally, until completely chilled, about 20 min. Transfer mixture to medium bowl. Beat cream and powdered sugar with an electric mixture on high speed until medium peaks form, about 3-4 min. Stir ½ cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the mandarin orange segments into mixture. Transfer to prepared meringue pie shell, smoothing top. Mound remaining whipped cream on top of pie. Sprinkle with remaining ½ tbsp orange zest. Chill 2-3 hours before serving. |
This recipe for Florida Orange Grove Pie is from