Recipe courtesy of Shannon Jordinson
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1 hr
45 min
15 min
4 servings


Honeybell orange filling: 


Preheat oven to 325 degrees F.

Whip the egg yolks until thick. Add the condensed milk and slowly add the juice and vanilla bean and mix well until blended. Pour the mixture into the pre-baked shell and bake for 8 to 10 minutes. Once the pie is ready let cool and set aside in refrigerator.

To make the meringue, dissolve the egg whites and sugar together over a double boiler. Whip on high speed until volume increases and meringue has medium peaks. Add the cocoa and the spices and fold until all ingredients are well incorporated.

To serve, top the pie with the meringue and torch the meringue or place in broiler to slightly brown the top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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