Orange Cream Pie

Directions

1. 1
   Combine all ingredients except the eggs in the top of a double boiler.
2. 2
   Cook for 5 to 8 min's, or until smooth.
3. 3
   Beat the egg yolks slightly and dilute gradually with some of the hot mixture.
4. 4
   When eggs are thoroughly diluted and all danger of curdling is past, add them to the double boiler mixture, and cook and stir for about 5 minutes more.
5. 5
   Cool the custard, then pour into baked pie shell.
6. 6
   Top with fresh or canned orange segments.
7. 7
   (If fresh be sure to remove all membrane from oranges.)
8. 8
   Cover with a meringue made of the beaten egg whites, a pinch of salt and 6 tbls of sugar.
9. 9
   Beat until stiff peaks.
10. 10
    Bake in preheated oven 375F (190C) for 8 to 10 minutes or until Meringue is delicately brown.