Marmalade Meringue Pie

A dreamy orange custard pie with just the perfect marshmallow meringue top. It brightens any day, any mood, any time. Pie magic.

Originally introduced with the ever-so-scrumptious Erica Baty with @itsaflavorfullife.

Filling:

• 1.25 c sugar
• ¾ tsp salt
• ½ c cornstarch
• 1 ¾ cup of OJ (using a 12-ounce container of concentrate, diluted to a 1:1 ratio with water) 
• 6 egg yolks 
• 6 T butter
• 2 tsp vanilla
• ½ tsp orange extract

1. Place the sugar, salt, cornstarch, and oj concentrate in a saucepan on medium heat. Whisk until sugar is dissolved and mixture is bubbling and thickened.
2. Remove from heat and quickly stir in the egg yolks. Temper carefully as to not scramble the yolks. 
3. Once well incorporated, remove from heat and add the butter, vanilla, and orange extract.

Crust:

Blind bake your favorite pastry crust recipe! (sorry, our's is proprietary)

Marshmallow Meringue:

Ingredients

• 12 large egg whites, room temperature
• 2 ½ cup plus 9 tablespoons sugar
• 1 cup water
• 1 ½ cup corn syrup
• 3/4 teaspoon salt
• 3 teaspoon vanilla extract

Instructions

1. Place the egg whites in a bowl of a stand mixer and let it sit for a few minutes while you prepare the sugar syrup.
2. Set a candy thermometer in a saucepan. Heat 2 ½ cups of sugar, the water, corn syrup and salt over medium heat. Stir until the sugar dissolves.
3. When the syrup reaches between 210°F to 220°F, begin whipping the egg whites on medium-low speed.
4. When the egg whites start to get foamy, sprinkle in the remaining 9 tablespoons of sugar and continue whipping until you see soft peaks.
5. When the syrup reaches between 245°F to 250°F increase the mixer to medium-high and slowly drizzle the syrup into the whites while they are whipping (pour the syrup into the space between the whisk and the bowl so the syrup doesn’t fling onto the sides of the bowl).
6. Add the vanilla extract and continue to beat for 2 to 3 minutes.
7. When the marshmallow fluff cools to room temperature, store it in an airtight container for 2 to 3 weeks.

Notes

• Make sure the mixer and whisk do not have any trace of grease or the egg whites will not whip.
• Use caution when you cook the sugar syrup. The syrup gets extremely hot and can cause severe burns if it gets on you.
• If you place the stand mixer close to your cooktop, you will not have to carry the molten hot sugar syrup across the kitchen.
• 245°F to 250°F is the firm ball stage. If you do not have a candy thermometer, then you can do a cold water test. When you drop a bit of syrup into cold water, it should hold its shape in a ball but still be pliable and soft if you squish it.

Assembly

1. Blind bake a prepared pastry crust in a whole tin, weighing down the shell, for roughly 10-15 min or golden brown. Let cool.
2. Place the prepared orange filling in the crust.
3. Top with 3-4 c of the prepared marshmallow meringue. Seal the meringue with the back of a spoon and swirl to create peaks.
4. Then return to the oven for 10-12 minutes until golden and fragrant.
5. Let cool, if you have the willpower.