Lemon Meringue Pie

The Recipe
Crust
  1 C graham crumbs
  1/2 C crushed pecans
  2 T brown sugar
  4 T butter
Filling
  1/3 C lemon juice
  1/4 C clementine juice
  1 T clementine zest
  4 egg yolks  14 oz condensed milk
  2 clementines, peeled and sectioned
Meringue
  4 egg whites
  1/2 C sugar

1. Combine crust ingredients, press into pie tin. Bake 10 min. @ 350 F
2. Combine filling ingredients (except clementines), cook on stove
3. Line bottom of crust with clementines, pour in filling, and then meringue
4. Bake 8-10 min. @ 350 F to brown meringue
5. Cool, then refrigerate

The Fish Pie

We made this one about 2 months ago. It's a fish pie because there's a fish shape carved onto the meringue.
We followed the recipe above, and the results are shown in the photo at the top of the post. It was a lot of fun to make (the meringue took forever because we didn't have an electric mixer. Also I couldn't chuck a fork into the 3/8" drill. Maybe if I had a bigger drill with a 1/2" chuck, that would have worked out better), and it was great. I especially liked the clementine sections--a burst of flavor and texture within the lemon custard matrix.

The Giraffe Pie

Oh no! This one came out really runny. We used 3 eggs instead of 4 and didn't cook it for as long...maybe that's why?
Also, we used lemon+lime instead of clementines, and as a result, the citrus sections were still a really nice texture, but now intensely sour instead of pleasantly clementine-flavored.
We did use technology to our advantage this time around, though: a food processor to crumble the graham cracker, and an electric mixer for the meringue.
Also we gave part of this pie to Charlie for her aid rescuing me in the midst of the alternator adventures, and she said it was great! So there you have it; independent verification of our pie-making skills.