Sunkist Navel® Orange Meringue Pie with Graham Cracker Crust
By: Kelsey Siemens (The Farmer’s Daughter)
Sunkist Navel® Orange Meringue Pie with Graham Cracker Crust
By: Kelsey Siemens (The Farmer’s Daughter)
Graham cracker crust
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the graham cracker crumbs and melted butter.
- Press the crumbs firmly into a pie plate, bringing them up the sides in an even layer.
- Bake for 8-10 minutes, and then set aside to cool.
Sunkist® Navel orange curd filling
Directions
- In a medium saucepan, combine the granulated sugar with the Sunkist® Navel orange zest.
- Use your fingers to rub the zest into the sugar - this helps bring out the flavour.
- In a small bowl,stir the lemon juice and cornstarch together, slowly add in the orange juice and stir until smooth.
- Add the liquids to the sugar mixture, and whisk together.
- Heat over medium heat, stirring occasionally, until the mixture goes from thin and cloudy to thick and more translucent.
- This should take about 5 minutes, and the mixture should be bubbling.
- Once thickened, remove from the heat and slowly stream a few tablespoons of the warm mixture into the beaten egg yolks to slowly bring them up in temperature without cooking them.
- Then add the warmed egg mixture to the thickened juice mixture very slowly, stirring constantly.
- Place back on medium heat, and heat until a few large bubbles burst on the surface (but is not boiling).
- Remove from the heat, and whisk in the salt and butter.
- Allow to cool for about 5 minutes, whisking occasionally, before pouring into the prepared crust.
- Cool to room temperature before covering with plastic wrap and transferring to the fridge to chill for a minimum of 2 hours before preparing to serve.
- Before serving, prepare the meringue. This is best done directly before, or at most a couple hours ahead of time.
Meringue
Directions
- In a small saucepan, whisk egg whites and sugar together.
- Assemble a double boiler by bringing a large pot of water containing a couple inches of water to a boil, and place the saucepan on top. Make sure the bottom doesn’t touch the bottom of the larger pan.
- Stir occasionally, and heat until mixture reaches 160 degrees F and stay here for a couple minutes. Since we aren’t cooking the meringue after it’s made, this process is ensuring the eggs are safe to eat.
- Remove from the heat, and place mixture into the bowl of a stand mixer fitted with a whisk attachment.
- Beat on medium-low speed for 4 minutes while the egg mixture cools, and then increase speed to high for another 4 minutes. Beat until it forms a thick and glossy meringue.
- Mix in vanilla extract. Use immediately.
- The meringue can be piped onto the pie with a star tip, round tip, or simply spooned over the pie filling and swirled around.
- Use a kitchen torch to toast the meringue, or place the entire pie into the oven on broil for a few minutes to brown.
- Serve immediately. Store leftover pie in the fridge in an airtight container.
