Sherrybeth'S Orange Meringue Pie

• 1 (9 inch) pie shells, which you have baked until lightly brown
• FILLING INGREDIENTS
• 1 cup sugar
• 4 tablespoons cornstarch
• 1 1/3 cups orange juice (not concentrate)
• 2 large egg yolks
• 2 tablespoons butter
• MERINGUE INGREDIENTS
• 2 egg whites
• 1/2 teaspoon cream of tartar
• 5 tablespoons sugar

1. In saucepan, mix sugar and cornstarch.
2. Gradually add orange juice, while heating over medium heat.
3. Stir until thickened. Boil one minute.
4. Take 1 cup of hot mixture and mix with egg yolks.
5. Return the egg yolk and sugar mixture to saucepan.
6. Stir well and boil one more minute, stirring constantly.
7. Blend in butter and pour into pie shell.
8. Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
9. Spoon meringue on top of pie and bake for 10 minutes at 375u0b0.
10. Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.

pie shells, ingredients, sugar, cornstarch, orange juice, egg yolks, butter, ingredients, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/sherrybeths-orange-meringue-pie-166182 (may not work)