1 (9") baked pie shell (I like a deep pie shell)

FILLING:

1/2 c. cornstarch
1/3 c. fresh squeezed orange juice
2 tbsp. grated orange peel
2 tbsp. butter
1 c. sugar (substitute may be used)
1/4 tsp. salt (or salt substitute)
4 egg yolks

Preheat oven to 400 degrees. In a small saucepan combine cornstarch, sugar and salt. Gradually add 1 1/2 cups water, stirring until smooth. Place over medium heat, bring to a boil, stirring constantly. Remove from heat. Quickly stir in half of hot mix into egg yolks. Return to saucepan, mixing well. Over medium heat return to boiling, stirring, boil 1 minute. Remove from heat, stir in orange juice, orange peel and butter. Pour immediately into pie shell.

Make Meringue: In medium bowl, with portable mixer, medium speed, beat egg whites and cream of tartar until soft peaks are formed when beater is lifted. Gradually beat in sugar, a little at a time, until stiff peaks are formed. Spread meringue over hot filling, carefully sealing to edge of crust. Bake 7-9 minutes or until meringue is golden brown. Remove from oven, place on cooling rack, away from drafts at least 1 hour before serving.

Note: This is basically the same recipe as lemon pie - however oranges tend to be sweeter and juicier than lemons, so I taste as I go for sweetness, and if when the first part of the cooking is done, and it still is runny, I make a separate mixture of cornstarch and water (cooked to make it thick). Also food coloring may be added for additional color, when orange juice and peel are added.