Orange Angel Pie

Preparation info

  • Difficulty

    Medium

  • Makes

    6 to 8

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Showy dessert to fix ahead for guests

Ingredients

  • 9" Meringue Pie Shell
  • 4 egg yolks
  • 1 whole egg
  • โ…” c. sugar
  • ยผ c. frozen orange juice concentrate
  • 1 tblsp. lemon juice
  • 1 c. heavy cream, whipped

Method

  • Beat egg yolks and whole egg until thick and lemon-colored. Beat in sugar, concentrated orange juice and lemon juice. Cook over simmering water, stirring constantly, until thick. It should be thick enough to mound slightly when dropped from spoon. Chill, stirring several times.
  • Fold whipped cream into cold orange mixture. Pile into Meringue Pie Shell. Chill at least 12 hours or overnight. Garnish at serving time, if desired, with spoonfuls of extra cream (ยฝ c.), whipped.