I make an orange meringue pie and we all like it. Think it is a bit different than yours-will check the recipe and see.
RL`

I goofed-mine is an Orange Chiffon Pie.
RL`

Deb, I'm going to try your recipe as is but I'm wondering if the 1 1/2 C of orange could be a combo of orange, pineapple and apricot? This would then be an Ambrosia Pie. I like the recipe to use as a base.

Nancy

Ooooooo, Nancy...that sounds good. I've always made it with just orange juice. In the combo, is it equal parts or maybe 1/2 orange and 1/4 the others?

I'm thinking 1/2 of each, orange, pineapple, apricot. I've done a similar combo to make a fruit dessert with tapioca.

Now don't laugh, but I used to buy Gerber Jr. Fruit dessert just because I liked it myself. So one day I was fooling around and came up with the tapioca idea, your pie recipe made me start thinking. I'll let you know......

Nancy

Sometimes I make my lemon meringue pie with lime juice instead of lemon. Lemon meringue pie is DH's favourite but he likes the lime even better :-). You have to add a tiny bit of blue food colouring though, because the natural colour is a little off-putting ;-)
I've never thought of using orange juice but that could be good too.
The orange/pineapple/apricot combination sounds good.

I think if I can figure out how to make a chocolate crust, this could become a favorite pie! I've been substituting a lot of orange for lemon lately, and yes, it has to be fresh squeezed. Thanks for the recipe, Deb.

Make a chocolate crust using Oreo Cookie crumbs. They come all crushed in a box and I think there is a recipe on the box...easy

Nancy

Nancy-
Made it with 1/2 pineapple and 1/2 oragne! WOW!! I like that! Thanks for the pineapple tip! Another delightful surprise when your head keeps telling you it looks like lemon!
Deb

I finally got around to trying my idea. I didn't bother with making a crust, too hot to turn the oven on, so I decided to double the recipe and call it a pudding...lol I used an 8 oz can of crushed pineapple, 1 1/4 C orange juice and a cup of apricot nectar. Since I didn't need meringue I used whole eggs (beat well). This stuff is very tasty and needs to be chilled. I love it! Sitting here eating the rest tonight while posting this. Only thing I might try when I make the next batch is to add a little grated orange rind, just for stronger flavor. No whip cream on hand or I would be having some on this right now.

Nancy

Nancy...that sounds great! I always make extr to put in bowls and call it "pudding!" I'll try adding the crushed pineapple. That's a nice change, too.

Thanks. Deb