Pineapple Orange Meringue pie
A vanilla almond crust topped with orange pineapple filling and a light and sweet meringue. This pie is a little slice of heaven.
Vanilla Almond Crumb Crust
- ½ cup almond flour may use unblanched almonds as well and toast them
- 1 cup vanilla wafers crumbs=1 cup; lightly packed
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 4 tablespoon unsalted butter melted
Pineapple orange filling
- 2 teaspoon orange zest loosely packed
- 3½ tablespoon egg yolk room temperature
- ¼ cup egg whites room temperature
- ¾ cup granulated sugar divided
- ¼ cup orange juice thawed, concentrate
- ¼ cup pineapple juice thawed, concentrate
- pinch of salt
- 1¼ cup heavy cream cold
- 4 large egg whites room temperature
- ½ teaspoon cream of tartar
- ⅓ cup confectioners sugar spooned into cup and leveled off
Vanilla Almond Crumb Crust
With the food processor, process the wafers with the almond flour, sugar and salt until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated.
Scrape the mixture into the pie plate and, using your fingers, begin by pressing the mixture evenly into the bottom and part way up the sides. To help make the bottom even, use a flat bottom measuring or custard cup to smooth the crumbs over the bottom. To create an attractive top edge, as you press the crumbs against the sides and above the rim, use your forefinger to press against them from the other direction, forming a little ridge of peak. (Chilling the crust for a few minutes firms the butter and makes the task easier). Refrigerate the completed pie shell while making the filling.
Pineapple Orange filling
In the top of the double boiler, whisk together the egg yolks, 2½ tablespoon of the egg whites, and all but 2 tablespoon of the sugar, pineapple orange concentrate and salt. (Refrigerate the remaining whites for the meringue).
Set the double boiler over simmering water (do not let the bottom of the container touch the water). Cook, stirring and scraping the bottom and sides with a silicon spatula, until the mixture has thickened and will pool lightly when a little is dropped on its surface, about 7 minutes. (An instant read thermometer should read no higher than 180-182°F/82-83°C.
Stir to incorporate the orange zest evenly. Let the mixture cool completely to the touch, gently stirring every 15 minutes, about 1 hour at room temperature.
Into the bowl of a stand mixer, pour the cream. Add the remaining 2 tablespoon of sugar and refrigerate for at least 15 minutes. (Also, cool the whisk beater along side the bowl).
Starting on a low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until thickened and it mounds very softly when dropped from a spoon. Do not over whip, because the whipped cream will continue to thicken after it is mixed with the pineapple orange mixture.
With a spatula, stir in about ½ cup of the whipped cream into the pineapple orange mixture to lighten it up. Scrape in the remaining whipped cream and gently but thoroughly fold it into the mixture until only a few streaks remain. Make sure mixture is uniform in color.
Scrape the filling into the pie shell an smooth the surface evenly with a small offset spatula. The filling will fill the pie shell to just below the rim. Cover it tightly with plastic wrap and freeze for a minimum of 5 hours or up to 5 days.
In a bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium low speed until foamy. Gradually raise the speed to medium high and beat until soft peaks form when the beater is raised.
Sift the confectioner's sugar evenly over the surface and continue beating until stiff peaks form when the beater is raised slowly.
Scrape the meringue on top of the pineapple orange filling. Using a small spatula, spread it evenly into a dome. Bring the meringue right up against the pie crust so that it attaches to the pie crust. (This will keep the meringue from shrinking and separating from the pie crust). Make swirls and peaks in the meringue.
Place the pie on a baking sheet, set it under the broiler and allow the meringue to turn golden brown. It will take less than a minute. Start checking about 10 seconds and watch it carefully to prevent burning. Remove it from the broiler.
Immediately return the pie to the freezer for a minimum of 1 hour. If it is in there greater than an hour, cover in plastic wrap.
Allow pie 1½- 2 hours before it reaches room temperature and then serve. This is when it is an ideal consistency.
Serving: 10peopleCalories: 337kcalCarbohydrates: 32gProtein: 5gFat: 22gSaturated Fat: 11gCholesterol: 109mgSodium: 120mgPotassium: 113mgFiber: 1gSugar: 25gVitamin A: 666IUVitamin C: 4mgCalcium: 39mgIron: 1mg