Orange Meringue Pie
Orange Meringue Pie in a pecan cookie crust is a little side-step from conventional lemon meringue pie in the most orange-inal and zest way possible.
Recipe developed by Sonia Wong at Saltnpepperhere.
Ingredients
-
Pecan Cookie Crust:
-
200 gvanilla wafer cookies or any crunchy cookie you like such as graham crackers
-
½ tspsea salt
-
100 g(~1 C) U.S. pecan pieces
-
114 g½ C unsalted butter, melted and cooled slightly
-
-
Orange cream filling:
-
6large yolks
-
Zest from 1 U.S. orange
-
½ C118 ml fresh orange juice, from about 1 to 1½ U.S. oranges
-
2 tbsp30ml fresh lemon juice, from about ½ U.S. lemon
-
½ tsppure vanilla extract
-
1/8 tspsea salt
-
1x 300ml can sweetened condensed milk
-
1 C237ml heavy cream
-
-
French Meringue:
-
6large egg whites from above
-
1 ½ C300g granulated sugar
-
1/8 tspcream of tartar
-
1/8 tspsea salt
-
1 tsppure vanilla extract
-
Instructions
-
For Pecan Cookie Crust
-
Preheat oven to 350°F.
-
Into a large food processor, add cookies and salt. Pulse to a fine crumb.
-
Add pecan pieces and pulse until mixture is homogenous.
-
Add butter and pulse until just combined.
-
Transfer onto ungreased 9” pie pan that’s at least 2” high to accommodate the filling later.
-
With the help of a straight-edged cup, press mixture evenly on the bottom and up the sides.
-
Bake 10 minutes or until fragrant and crust is slightly browned. Cool on a wire rack.
-
-
For the filling
-
add yolks, orange zest, orange juice, lemon juice, vanilla and salt into a large bowl. Whisk until smooth.
-
Whisk in condensed milk and heavy cream to combine.
-
Pour into prepared crust.
-
Bake 40 minutes or until edges of the filling is set and the middle is still jiggly i.e. it should look obviously firmer in the outer edges and wobblier towards the middle when you wiggle the pan. The filling will continue to cook and set as it cools.
-
Cool pie on wire rack to room temperature, then cover and chill in the fridge for at least 3-4 hours, or overnight.
-
-
French meringue
-
Shortly prior to serving, prepare the French meringue. Combine egg whites and sugar in a medium heat-proof bowl set over a pot filled with 1” of simmering water. Make sure the bowl bottom is not touching the water.
-
Heat while stirring continuously for about 8-10 minutes or until sugar grains are completely dissolved.
-
You can confirm this by rubbing a bit of it between your fingers – there should be no granules.
-
If you have an instant thermometer, the mixture should be between 155f and 160f.
-
Pour mixture into the bowl of a stand mixer fitted with whisk attachment.
-
Add cream of tartar and salt.
-
Whip mixture on high for 4-6 minutes or until thick, glossy and white (very firm peaks).
-
Stir in vanilla.
-
-
Combine
-
Dollop meringue on top of chilled pie.
-
Use a spoon to create swoops and swirls in the meringue.
-
Once you’re happy with the way it looks, use a kitchen torch to brown the meringue.
-
Use long sweeping motions for an even browning all over.
-
If you don’t have a torch, broil the pie in the oven to toast the meringue, making sure to keep an eye on it and rotate frequently until it is browned to your liking.
-
Serve right away or within a few hours for best results. If making in advance, keep it chilled in the fridge. Meringue will begin to weep beyond 12 hours (but still taste lovely). Enjoy!
-