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No-Crust Honeybell Orange Pie

This yummy filling, made with Honeybell oranges, can be made with a crust or no crust at all. It's a taste of Florida's citrus heritage, adapted from the recipe at www.DooleyGroves.com
Prep Time5 mins
Cook Time10 mins
Course: Dessert
Keyword: diana houghtaling, dooley groves, florida citrus, honeybell, honeybell pie
Servings: 4
Author: Nicole Coudal



  • 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.


Ideally, spread the meringue to the edges of the ramekin, to avoid over-cooking the edges of the filling in the oven.  (I was in a hurry when I made this batch, and I broke my own rule!).