Tangerine Pie Recipe
Ingredients
| Sugar | 1 3⁄8 Cup (22 tbs) | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Eggs | 3 | |
| Margarine | 2 Tablespoon | |
| Tangerine juice | 1⁄3 Cup (5.33 tbs) | |
| Grated tangerine rind | 1 1⁄2 Teaspoon | |
| Baked pie shell | 1 |
Nutrition Facts
Serving size
Calories 451 Calories from Fat 145
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 5.2 g26.1%
Trans Fat 0.3 g
Cholesterol 105.7 mg35.2%
Sodium 308.2 mg12.8%
Total Carbohydrates 73 g24.5%
Dietary Fiber 0.69 g2.7%
Sugars 47.6 g
Protein 4 g8.8%
Vitamin A 6.1% Vitamin C 2.8%
Calcium 2% Iron 4.9%
*Based on a 2000 Calorie diet
Directions
Cook over boil- ing water, stirring constantly, until thickened; cook, covered, for 10 minutes longer, stirring occasionally.
Beat egg yolks and 1/2 cup sugar together; blend small amount of hot mixture into egg yolk mixture.
Stir yolk mixture into remaining hot mixture in double boiler; cook over boiling water for 2 minutes, stirring constantly.
Remove from heat; add margarine, juice and rind.
Cool.
Pour into pie shell.
Beat egg whites and remaining sugar together until stiff peaks form; top filling with meringue.
Bake at 350 degrees for 20 minutes.
Chef
