Orange Ice Box Pie

Instructions

1. 1

   Combine dry ingredients for the crust in a bowl. Beat in the butter. Beat the egg with vanilla and salt, and blend in. Form the dough into a 10-inch pie pan.

2. 2

   Line the crust dough with aluminum foil and fill it with dried red beans or pie shell weights. Place the crust in the preheated 350-degree oven and blind-bake it with the beans for 10 minutes. (The beans/weights keep the sides from caving in and the bottom from bubbling up.)

3. 3

   Remove foil and beans and bake another five minutes. Remove and cool the crust. Reduce oven heat to 325 degrees.

4. 4

   With an electric mixer, blend condensed milk, cream, and egg yolks until they're noticeably thickened. Add orange and lemon juices and half of the zest. Blend well.

5. 5

   Pour this mixture into the pie shell and bake for 20 minutes. Remove and cool.

6. 6

   When the pie is warm room temperature, beat the egg whites in a grease-free bowl with the cream of tartar until peaks begin to form. Add sugar a little at a time, until completely blended, then add orange flower water or orange extract. Beat until stiff but not dry. Carefully fold in the remaining zest with a rubber spatula to distribute evenly. Spread the meringue on top of pie.

7. 7

   Return the pie to the oven at 350 degrees for five minutes, or until top is lightly brown. Chill several hours before serving.