Sunny's Orange-Lime Pie with Meringue Topping
GEOFFREY ZAKARIAN & ANTHONY SCOTTO & SUNNY ANDERSON
Mike Smith/TODAY
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Rating:
4.035714 (56 rated)
Cook time:
Prep time:
Servings:
8

This recipe is great because it has the flavor of key lime pie without having to squeeze all those tiny limes. Plus, I love anything topped with meringue!

Technique tip: Use a measuring cup to flatten the graham crust.

Swap option: Any fresh citrus juice works. You can store-bought graham crust.

Ingredients

    • 18 cinnamon graham crackers, broken up
    • 1 stick (8 tablespoons) unsalted butter, melted
    • 4 eggs, separated
    • One 14-ounce can sweetened condensed milk
    • 1/4 cup freshly squeezed lime juice
    • 1/4 cup freshly squeezed orange juice
    • 1 orange, zested
    • 1 lime, zested
    • 1/4 cup sugar

Preparation

1. Preheat oven to 350°F.

2. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly.

3. Press crumb mixture into an 8-inch spring-form pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.

4. In a medium bowl whisk together the egg yolks, milk, lime and orange juices and zests. Pour into the prepared crust.

5. Bake until pie sets, about 30-35 minutes. Cool to room temperature.

6. Preheat broiler.

7. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue.

8. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes. Let cool and serve.

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