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Prep 15min
Total45min
Servings12
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Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
3/4
cup blood orange juice or red orange juice
1
blood orange, pulp removed
3/4
cup sugar
2
tablespoons cornstarch
3
eggs
1/4
teaspoon cream of tartar
pinch salt
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Steps
1
Preheat oven to 400°F. Press pie crust rounds into a muffin tin. Bake in preheated oven for 12-15 minutes, or until golden brown. Remove from oven and cool. Set aside.
2
In a large bowl, combine blood orange juice, freshly squeezed blood orange juice, 1/2 cup of sugar, cornstarch, and 1 egg and two of the yolks in a microwave-safe bowl. Microwave in 45-second bursts, whisking between each set, until the filling has set up.
3
Remove pie crusts and place on a parchment-lined baking sheet. Spoon thickened filling into the center of each crust.
4
Reduce oven temperature to 375°F.
5
In a stand mixer, beat the two remaining egg whites together until stiff peaks form. Add Cream of Tartar and remaining 1/4-cup of sugar. Whip just until a silky meringue forms.
6
Spoon meringue atop each blood orange pie. Place in preheated oven and bake 8-12 minutes, or until the meringue is golden brown and cooked through. Remove and cool before serving.
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No nutrition information available for this recipe
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