Florida Orange Grove Pie

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Servings: 1 cups Difficulty: Advanced
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A bright, citrusy dessert with a crunchy meringue crust and creamy orange filling
Florida Orange Grove Pie recipe image
Florida Orange Grove Pie recipe image
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Florida Orange Grove Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 970.6

Description

This Florida Orange Grove Pie is a vibrant, refreshing dessert that captures the essence of fresh citrus. It features a unique baked meringue crust studded with walnuts, surrounding a luscious, creamy filling made with egg yolks, whipped cream, and diced oranges. The flavor profile is a delightful balance of sweet and tart, enhanced by fresh lemon juice and zesty orange rind. Perfect for summer gatherings or as a light yet indulgent finale to a meal, this pie offers a beautiful presentation with its glossy orange sections and fluffy cream topping.

Ingredients

Directions

  1. Preheat oven to 275°F (135°C). Thoroughly grease a 9-inch pie plate.
  2. In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form.
  3. Gradually add 1 cup of the granulated sugar to the egg whites, beating continuously until very stiff, glossy peaks form.
  4. Spread the meringue over the bottom and up the sides of the greased pie plate, just to the edge.
  5. Sprinkle the edge of the meringue crust with finely crushed walnuts.
  6. Bake the meringue crust for 1 hour. Remove from oven and allow to cool completely.
  7. While the crust bakes, peel and dice 2 of the oranges. Reserve the remaining 3 oranges for garnish and filling sections.
  8. In a heatproof bowl, beat egg yolks slightly. Add the remaining 1/2 cup sugar, lemon juice, grated orange rind, and salt.
  9. Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
  10. Stir the yolk mixture constantly over the steam until it thickens and coats the back of a spoon, about 10 minutes.
  11. Remove from heat and allow the custard to cool slightly. Fold in the diced oranges.
  12. Whip 1 cup of the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled orange custard mixture.
  13. Pour the filling into the center of the cooled meringue crust, smoothing the top.
  14. Cover and refrigerate the pie for at least 12 hours or overnight to set.
  15. Just before serving, whip the remaining heavy cream. Pipe or spoon mounds of whipped cream around the edge of the pie, leaving the center exposed.
  16. Fill the center with orange segments peeled from the reserved oranges.
  17. Garnish with additional grated orange rind and arrange orange slices around the edge. Serve chilled.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 970.6kcal
% Daily Value *
Total Fat 55.5g86%
Saturated Fat 27.6g138%
Cholesterol 132.0mg44%
Sodium 704.5mg30%
Total Carbohydrate 112.8g38%
Dietary Fiber 4.5g18%
Sugars 106.3g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: orange pie, meringue crust, citrus dessert, florida oranges, walnut crust, cream filling, summer dessert, no-bake filling, egg white meringue, whipped cream, fresh orange, lemon zest, chilled pie, dessert recipe, citrus flavors, party dessert, make-ahead dessert, gluten-free crust, light dessert, fruit pie
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