Orange Cream Pie

With a meringue top.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Orange Cream Pie

1 Tablespoon Argo corn starch
3/4 cup water
1/2 Tbsp. sugar
3 Tbsp. Karo corn syrup
Rind 1/4 orange
Juice 1 orange
Juice 1/2 lemon
Yolks of 2 eggs

Place in saucepan over fire the cornstarch, water, sugar, and Karo. Boil five minutes.

Remove. Add yolks, orange rind and juice of orange and lemon. Mix well, pour into crust and bake in medium oven. Beat egg whites stiff and spread on pie. Brown in oven.

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