American Pie Council

Florida Sunshine Pie

Pie crust

1 cup all purpose flour
1/3 cup butter flavored Crisco (do not use plain)
1/4 teaspoon salt
5-8 teaspoons iced water


5 large egg yolks
6 tablespoons cornstarch
1 cup sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup orange juice
3 teaspoons orange (use navel oranges) zest
2 tablespoons butter

Meringue (Italian)
3/4 cup granulated sugar
1/3 cup water
4 large egg whites
1/2 teaspoon cream of tartar

Pie crust

In a large bow, add flour, shortening and salt. Blend mixture using pastry blender until mixture looks like small pebbles. Pour in water, starting with 5 teaspoons and adding a few teaspoons if mixture appears to dry. Continue to stir using a fork until all combined. Mixture should remain together if pressed together. Form ball with hands. No need to chill dough at this point. Roll dough out onto flat surface, floured with rolling pin. Continue rolling until dough is round, about 1/2 inch in thickness and at least as big as pan. Using 9" pan, place dough into pan, smoothing out bottom and sides. Cut off any remaining excess dough and fold edges over all the way around the pie. Using a fork, pierce small fork holes along the entire bottom and sides of dough. Cook in 375 degrees over (blind bake) for approximately 10 minutes or until crust just starts to brown. Let cool.

Curd (filling)

Whisk the egg yolks in a medium bowl and set aside.

In a medium-sized saucepan, add cornstarch, sugar, salt, and water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.

Once the cornstarch mixture has thickened up, remove from heat. Take a spoon of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.

Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes.

Remove from heat and stir in the orange juice, zest, and butter. Pour into cooled crust. Cover with plastic wrap and chill at least 4 hours in refrigerator.


Combine sugar and water in a heavy-bottomed saucepan over medium-high. Cook, stirring constantly, until sugar is dissolved and mixture comes to a boil. As soon as mixture boils, stop stirring, and carefully insert a candy thermometer. Continue cooking until mixture reaches 240°F.

While sugar mixture cooks, beat together egg whites and cream of tartar in bowl of an electric stand mixer on medium speed until soft peaks form. When sugar mixture has reached 240°F, slowly drizzle sugar mixture into egg whites while mixer is running on medium speed. Increase speed to medium-high, and beat until stiff peaks form. Spread meringue over top of cooled curd. Using either back of a spoon or offset spatula, form peaks on top of pie. Use torch to get desired colored peaks.