Orange Meringue Pie (Reduced Fat/Sugar)

• 1 reduced-fat pie shell, 9 inches, baked
• 13 cup sugar
• 23 cup sugar substitute
• 3 tablespoons cornstarch
• 1 egg yolk
• 1 cup orange juice
• 12 cup water
• 3 tablespoons unsalted margarine
• 1 tablespoon lemon juice
• 2 tablespoons orange zest
• 3 egg whites
• 14 teaspoon vanilla extract
• 14 teaspoon cream of tartar
• 2 tablespoons sugar
• 4 tablespoons sugar substitute

1. Preheat oven to 400f.
2. In a medium sized pot, mix 1/3 cup sugar, 2/3 cups sugar substitute.
3. Over medium heat, gradually stir in cornstarch, water, orange juice, and egg yolk.
4. Stir mixture until it boils and thickens.
5. Let boil one minute and remove from heat.
6. Stir in margarine, 1 tbs orange zest, and lemon juice.
7. Pour hot mixture into pie shell and set aside.
8. In an electric mixer, combine 3 egg whites and cream of tartar.
9. Mix until slightly frothy, then add 2 tbs sugar, 4 tbs sugar substitute, and vanilla extract.
10. Mix on high until meringue is stiff.
11. Scoop meringue gently onto cooling pie filling.
12. Pull meringue gently to the edge of pie shell to prevent shrinking away from the shell when fully cooled.
13. Decorate as desired with extra meringue.
14. Bake about 8 minutes or until meringue is golden brown.
15. Garnish with remaining 1 tbs of orange zest.
16. Allow pie to cool for at least one hour.
17. Slice and enjoy!

shell, sugar, sugar substitute, cornstarch, egg yolk, orange juice, water, unsalted margarine, lemon juice, orange zest, egg whites, vanilla, cream of tartar, sugar, sugar substitute

Taken from www.food.com/recipe/orange-meringue-pie-reduced-fat-sugar-206408 (may not work)