Sherrybeth's Orange Meringue Pie

From: Phunny Pharmer

On May 26, 2008

I cannot find my cookbook with the recipe for orange meringue pie and came across this one. Family is devouring this pie! I made this recipe 1 1/2 size to fill a deeper 9 1/2" crust, filled it perfectly. I like a bit tarter pie so added about 1 tbsp lemon juice and zest from one orange. will probably reduce the sugar a little next time, but even if I forget, it is well loved. Thanks for the recipe.

From: KITTENCAL

On Apr 12, 2007

I have only one complaint about this pie, I should have made two! it was gone in a flash, I used fresh orange juice and also add in 2 teaspoons orange extract to the filling, I was lucky to get only a very small piece, my DS and DH gobbled it up in no time flat, so I am going to make another very soon, thanks for a great recipe hon!....Kitten

From: Chef #251531

On Sep 22, 2006

I love it. I made it in a Casserole dish as seen in the pictures I posted. I just loved it....MMMMMMM

From: LonghornMama

On Apr 9, 2007

Delicious! Added this as a last minute dessert for Easter dinner and was so glad I did. I can really only rate the filling because I used a graham crust and Meringue from Powdered Egg White. Had a bunch of organic oranges to use, and the juice was delicious and pretty sweet, but gave the pie such a lovely orange flavor and color. Wasn't paying attention to the recipe and added the egg yolks to the cold sugar/OJ mixture, then cooked as directed, and it came out fine. I did refrigerate before serving, but it would be delicious either way. Thanks so much for sharing your recipe!