Orange Ice Box Pie
Ingredients
- Crust:
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 5 Tbs. butter, softened
- 1 egg
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy whipping cream
- 6 large eggs, separated into 6 yolks and 4 whites
- 1/2 cup freshly squeezed, strained orange juice
- 1/4 cup lemon juice, strained
- Zest of three oranges and one lemon
- 1/4 tsp. cream of tartar
- 2 1/2 Tbs. sugar
- 1/2 tsp. orange flower water, or 1/4 tsp. orange extract (optional)
Instructions
- 1
Combine dry ingredients for the crust in a bowl. Beat in the butter. Beat the egg with vanilla and salt, and blend in. Form the dough into a 10-inch pie pan.
- 2
Line the crust dough with aluminum foil and fill it with dried red beans or pie shell weights. Place the crust in the preheated 350-degree oven and blind-bake it with the beans for 10 minutes. (The beans/weights keep the sides from caving in and the bottom from bubbling up.)
- 3
Remove foil and beans and bake another five minutes. Remove and cool the crust. Reduce oven heat to 325 degrees.
- 4
With an electric mixer, blend condensed milk, cream, and egg yolks until they're noticeably thickened. Add orange and lemon juices and half of the zest. Blend well.
- 5
Pour this mixture into the pie shell and bake for 20 minutes. Remove and cool.
- 6
When the pie is warm room temperature, beat the egg whites in a grease-free bowl with the cream of tartar until peaks begin to form. Add sugar a little at a time, until completely blended, then add orange flower water or orange extract. Beat until stiff but not dry. Carefully fold in the remaining zest with a rubber spatula to distribute evenly. Spread the meringue on top of pie.
- 7
Return the pie to the oven at 350 degrees for five minutes, or until top is lightly brown. Chill several hours before serving.