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Pat's Orange Cream Pie

1 already baked pie shell
½ cup sugar
6 tablespoons sugar
4 tablespoons cornstarch
1 teaspoon butter
1 cup milk
2 cup orange juice
3 eggs separated
¼ teaspoon cream of tartar

In a saucepan, mix together ½ cup sugar and cornstarch. Slowly stir in milk and orange juice.
Cook until thick, stirring constantly.
Beat a little of the mixture in the beaten egg yolks.
Add to mixture in pan, add butter.
Pour in pie shell, let cool.
Preheat oven to 400
Beat egg whites until frothy. Add cream of tartar and continue beating until they stiffen. Gradually add sugar and beat til stiff. Spread on pie filling, being sure to seal to edge of crust.
Bake until lightly browned, about 10-15 minutes