Unlike Lemon Meringue, this is a sweeter filling, so the meringue uses brown sugar, which is slightly less sweet and has a tan color. The heat from the habaneros pairs perfectly, and the Graham Cracker crust's crunch puts this pie over the top.
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
4 egg yolks (reserve whites for meringue)
1/3 cu. cornstarch
1-1/2 cu. water
1-1/3 cu. sugar
1/4 tsp salt
3 tbs butter
1/2 cu. orange juice (with pulp)
1 tablespoon finely grated orange zest
4 finely minced orange Habanero peppers
1 (9-inch) pre-baked Graham Cracker crust
4 egg whites
1/8 tsp cream of tartar
1/4 cu. dark brown sugar
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar,and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add the hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, minced habaneros, orange juice, and zest until well combined. Pour mixture into pie shell.
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Top filling with meringue while filling is still hot. Make sure meringue completely covers the filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue starts to carmelize (turn brown).
Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
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