Java Plum Orange Meringue Pie

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

meringue:

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

STEP 2

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.

STEP 3

Place the saucepan on medium heat, stirring constantly, until mixture thickens and boils.

STEP 4

Boil for one minute, stirring constantly.  After one minute at boiling, stir in the butter, lemon juice and zest.

STEP 5

Immediately pour into the pre-baked pie shell.

STEP 6

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!

Gradually add sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).

Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage.

STEP 7

Garnish with the chopped java plums.

STEP 8

Bake at 400 degrees for about 10 minutes or until the meringue is lightly browned.

STEP 9

Cool on a wire rack, out of drafts.

STEP 10

When cooled, slice and enjoy!

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