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Valencia Orange Meringue Pie
Recipe Yield: 6 (9") 2 lb. pies

40  oz.  Graham cracker crumbs
1 3/4  cups  Granulated sugar
2 1/2  cups  Butter, salted, melted
2  cups  Egg yolks
56  oz.  Nestlé® Carnation® Sweetened Condensed Milk
1  cup  Water
3  cups  Orange juice, unsweetened
3  tbsp.  Lemon juice, fresh
3  drops  Food colouring, red (optional)
1  qt.  Egg whites
1  tsp.  Cream of tartar
3  cups  Granulated sugar
  • Preheat conventional oven to 350°F. Grease bottom and sides of six 9" pie pans.
  • In a bowl, combine crumbs, sugar and butter. Mix well. Divide evenly into the pie shells (12 oz. per shell) and press over the bottom and sides of the greased pie pans. Bake 6-8 minutes. Let cool on a wire rack.
  • In a separate bowl, combine egg yolkes and Sweetened Condensed Milk until smooth. Add orange juice and lemon juice; beat well. Divide equally into 6 pie shells (17 oz. per pie).
  • Bake approximately 16 minutes until filling is firm. Cool.
  • In a mixer bowl, beat egg whites until soft peaks form. Slowly beat in sugar and cream of tartar until meringue is stiff.
  • Pipe mixture evenly over 6 pies. Make sure meringue touches the edges of the crust. Bake pies an additional 5-7 minutes until meringue is baked and top is nicely browned. Chill.
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