It’s my first post of 2020! I don’t know about you, but I’m excited to start a new decade 🙂
For me, 2019 was marked by soul-warming visits with friends and family, countless hours and dollars refurbishing our ’74 VW bus, awesome rides in that bus we named “Luna,” learning how to play the bass guitar and jamming with my talented hubby, snuggles with my sweet pup and kitty, new and rewarding business opportunities (including the launch of Delicious Dry Goods), a bounty of veggies from my garden, and tons of delicious food.
Let’s hope 2020 offers us all happiness, fun, time with loved ones, beautiful sunsets, good books, business and personal achievements, and more. And if “good food” is on your list, I hope you’ll continue to find inspiration on my blog or, at a minimum, you’ll simply enjoy reading my posts each week 🙂
No-Crust Honeybell Orange Pie
- 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.