No-Crust Honeybell Orange Pie
This yummy filling, made with Honeybell oranges, can be made with a crust or no crust at all. It’s a taste of Florida’s citrus heritage, adapted from the recipe at www.DooleyGroves.com
Prep Time5 mins
Cook Time10 mins
- 3/4 cup Granulated sugar
- 1/4 cup Cornstarch
- 1/4 tsp. Kosher salt
- 1 1/2 cups Honeybell juice (about 3 large Honeybells)
- 2 Egg yolks, beaten
- 1 Tb. Unsalted butter
- 1 tsp. Orange zest (optional)
- 2 Egg whites
- 1/4 cup Granulated sugar
For the Filling
Heat oven to 400 degrees and place 4 ramekins on a baking sheet.
Add sugar, cornstarch and salt to a heavy-bottom saucepan; stir well, then whisk in Honeybell juice.
Cook over medium heat until bubbly and thick (2-3 minutes). Reduce heat to low, cook 1 more minute then remove from heat (but keep burner on).
Remove 1/4 cup of orange mixture and slowly whisk it into the beaten egg yolks bowl. Return it all to the hot mixture and cook 2 more minutes over low heat, whisking constantly. Remove from heat and whisk in butter (and orange zest, if using).
Pour filling into ramekins (or a prepared pie crust, using your favorite recipe), then make the meringue.
For the Meringue
In the bowl of a mixer with a whisk attachment, whip the egg whites to soft peaks, then slowly add the sugar. Whisk on high until egg whites are glossy and thick.
Top each ramekin with meringue mixture, then place in oven for 7-9 minutes. Be sure to keep an eye on them, as some ovens cook faster than others and the meringue may burn.
Remove from oven and allow to cool thoroughly before serving (30-60 minutes). Best served the day they’re made.
Ideally, spread the meringue to the edges of the ramekin, to avoid over-cooking the edges of the filling in the oven. (I was in a hurry when I made this batch, and I broke my own rule!).