Orange Or Lemon Coconut Pie

  • on September 18, 2009
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Ingrients & Directions

1 c Sugar 1 c Sunkist orange juice
1/3 c Flour 2 tb Sunkist lemon juice
1/4 ts Salt 3 Egg yolks, beaten light
Grated rind 1 Sunkist orange

Add 1/2 cup grated coconut to Orange Meringue, Magic Lemon Meringue,
or Lemon Meringue Pie filling, and sprinkle meringue topping with 1/2
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: 3/4 cup wafer crumbs, rolled
fine and mixed with 1/4 cup melted butter Graham cracker crumbs may
replace wafers. Use 1 1/2 cups crumbs, 1/2 cup sugar, 1/2 cup melted
butter. Butter sides of pan and cover sides and bottom

with crumb mixture.

Sunkist Meringue Covers one pie 2 egg whites 1/4 cup sugar 1/4
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

1 servings

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