Orange Cream Pie – a delicious recipe with pie shell, eggs, orange juice, lemon juice, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all ingredients except the eggs in the top of a double boiler.
2
Cook for 5 to 8 min's, or until smooth.
3
Beat the egg yolks slightly and dilute gradually with some of the hot mixture.
4
When eggs are thoroughly diluted and all danger of curdling is past, add them to the double boiler mixture, and cook and stir for about 5 minutes more.
5
Cool the custard, then pour into baked pie shell.
6
Top with fresh or canned orange segments.
7
(If fresh be sure to remove all membrane from oranges.)
8
Cover with a meringue made of the beaten egg whites, a pinch of salt and 6 tbls of sugar.
9
Beat until stiff peaks.
10
Bake in preheated oven 375F (190C) for 8 to 10 minutes or until Meringue is delicately brown.
404
kcal
Calories
8
g
Fat
76
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 each pie shell (9 inch) 9 inch, unbaked, 3 large eggs separated, 1 cup orange juice, 3 tablespoons lemon juice, and more.
Yes, Orange Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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