Recipe: Orange Meringue Pie (Duncan Hines, 1940's)

ORANGE MERINGUE PIE

2 cups fresh orange juice
1 1/2 cups white granulated sugar
5 tbsp cornstarch
1/2 cup cold water
3 egg yolks
1/2 tsp salt
1 tbsp butter
Zest from 3 oranges
1 (9-inch) baked single pastry pie shell (fresh from oven)

FOR THE MERINGUE:
3 egg whites
1 cup white granulated sugar
1/3 cup water
Powdered sugar

Mix together orange juice and 1 1/2 cups sugar in a saucepan. Simmer until sugar is dissolved. Place mixture in top of double boiler.

Dissolve cornstarch in 1/2 cup cold water and add to the above. Add a little of the hot mixture to the egg yolks, beating slightly, then add egg mixture back into the main mixture. Stir in the salt and butter and cook over double boiler, stirring constantly until mixture has thickened. Stir in the orange zest and remove from heat.

Pour this filling into flaky baked pie shell, which has just been removed from the oven and is the same temperature as the filling.

To make the meringue, whip together until stiff, 3 egg whites. Add the 1 cup sugar gradually, while beating egg whites. Then add 1/3 cup water and beat. Put this egg white topping on top of the pie and sprinkle with powdered sugar.

Bake in 350 degrees F oven for 20 minutes.

Source: Duncan Hines, Adventures in Good Eating at Home, Milwaukee Sentinel, May 16, 1948.