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Orange Custard Cream Pie
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This custard pie is similar in style to Key Lime Pie, but flavored with orange and topped with meringue rather than whipped cream.
14 oz can sweetened condensed milk
4 eggs, separated
1/2 cup orange juice
2 tbl. Orange liqueur
1 9-inch pie shell, baked
1/2 cup sugar
1/2 tsp. cream of tartar
dash Of salt
Preheat the oven to 350.
Stir together the milk, egg yolks, orange juice and orange liqueur. Pour into the prepared pie shell and bake for 15 to 20 minutes, until just set. Remove from the oven and turn the heat to 450.
To make the meringue, combine the egg whites and cream of tartar. Beat until frothy. Add the sugar and salt gradually and beat until stiff peaks form. Spread over the filling smoothing to the edges. Bake for about 5 minutes or so until the meringue is golden.
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