Orange or lemon coconut pie

1 servings

Ingredients

Quantity Ingredient
1 cup Sugar
⅓ cup Flour
¼ teaspoon Salt
Grated rind 1 Sunkist orange
1 cup Sunkist orange juice
2 tablespoons Sunkist lemon juice
3 Egg yolks, beaten light

Directions

Add ½ cup grated coconut to Orange Meringue, Magic Lemon Meringue, or Lemon Meringue Pie filling, and sprinkle meringue topping with ½ cup coconut before browning.

Orange Meringue Pie Makes 1 pie Sift dry ingredients, add fruit juices and egg. Cook in double boiler, stirring until thickened (10-15 minutes). Add: 2 Tablespoons butter Stir well. Cool and turn into either a baked or crumb crust pie shell. Cover with Sunkist Meringue, using 3 eggwhites.

Crumb Crust Pie Shell Makes 1 pie shell Arrange row of lemon or vanilla wafers to stand around edge of pie plate. Fill spaces between wafers and cover bottom of plate with: ¾ cup wafer crumbs, rolled fine and mixed with ¼ cup melted butter Graham cracker crumbs may replace wafers. Use 1½ cups crumbs, ½ cup sugar, ½ cup melted butter. Butter sides of pan and cover sides and bottom with crumb mixture.

Sunkist Meringue Covers one pie 2 egg whites ¼ cup sugar ¼ teaspoon baking powder 1 teaspoon grated peel (orange or lemon depending on pie) Beat egg whites until frothy, add sugar, baking powder and rind. Continue beating until stiff. Cover pie. Put in moderate over (325 deg.F.) for 15 minutes to brown. For a deeper meringue or larger pie, use 3 egg whites and 6 Tablespoons sugar.

THE HOMESTEAD BBS HST/V32 B (615)385-9421

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