Sunny produces a creamy and spicy pie with a homemade graham cracker crust and fluffy meringue!
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Orange Lime Pie with Meringue Topping
RECIPE THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 1 hr 5 min
Prep: 25 minutes
Prepare: 40 minutes
Yield: 8 portions
Active ingredients
18 cinnamon graham crackers, separated
1 stick saltless butter, melted
4 eggs, separated
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 orange, zested
1 lime, zested
1/4 cup sugar
Special equipment: 8-inch springform pan, food mill, stand mixer
Directions
Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers till crumbly. Slowly drizzle in butter while pulsing up until crumbs are moist but still crumbly. Press mix into a springform pan using the bottom of a determining cup. Make sure the crust goes at least 1-inch up the sides. Reserve.
In a medium bowl whisk together egg yolks, milk, lime and orange juices and enthusiasms. Put into crust and bake until pie sets, about 30 to 35 minutes. Cool to space temperature level.
Preheat broiler. In a stand mixer fitted with the whisk accessory, whisk egg whites on medium speed until foamy. Slowly sugarcoat up until meringue turns glossy. Increase the speed and continue blending until meringue holds medium soft peaks. Leading pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.
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Sunny Anderson's Orange Lime Pie with Meringue Garnish|Cooking for Real|Food Network
