This pie has a smooth custard filling, topped with a light, slightly tart meringue and Java Plum fruits. It’s a delicious expression of one of our favorite flavor combinations, orange and Java Plum.
1 (9 inch) pie crust, baked
1 cup sugar
3 tablespoons organic cornstarch
3 egg yolks, slightly beaten
1 1/2 cups fresh squeezed local orange juice
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon citrus zest – we used buddha’s hand, since that’s what we had!
chopped Java Plum, for garnish
5 egg whites – separate from eggs and allow to stand at room temperature for at least 30 minutes; it’ll whip better at room temperature.
2 teaspoons Java Plum juice
1/2 teaspoon cream of tartar
1/2 cup sugar
Pre-bake pie shell, according to the given directions. Then, adjust the oven’s temperature to 400 degrees F.
Remove seeds from the fresh Java Plums and chop the fruit.
In a saucepan, combine sugar and cornstarch. In a separate container, combine egg yolks, orange juice and water; gradually stir this mixture into the the sugar and cornstarch in the saucepan.
Place the saucepan on medium heat, stirring constantly, until mixture thickens and boils.
Boil for one minute, stirring constantly. After one minute at boiling, stir in the butter, lemon juice and zest.
Immediately pour into the pre-baked pie shell.
Make the meringue.
In a large mixing bowl combine the egg whites, java plum juice, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form. Have fun watching the java plum juice change colors!
Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage.
Garnish with the chopped java plums.
Bake at 400 degrees for about 10 minutes or until the meringue is lightly browned.
Cool on a wire rack, out of drafts.