Orange Meringue Pie – Quick Delicious Meals

When I think of the perfect dessert to impress at a summer gathering, orange meringue pie springs to mind. It’s bright, refreshing, and has just the right amount of sweetness. Plus, the spectacular fluffy meringue on top creates a presentation that’s bound to make any gathering feel a little more special. Let’s explore how to pair this delightful dish, dive into its creation, and discover why it deserves a spot on your dessert table.

What Pairs Well with Orange Meringue Pie?

Before we go down the rabbit hole of pie-making, let’s chat about what to serve alongside this dessert. A well-crafted pie deserves an equally fantastic partner:

Chilled White Wine: A crisp sauvignon blanc complements the citrusy zing of the orange pie beautifully. Its acidity balances the sweetness, creating a delightful experience.

Fresh Berries: A mixed berry salad rings in the summertime vibes. Raspberries, blueberries, and strawberries add color and contrast.

Herbal Iced Tea: A refreshing iced tea infused with mint or basil can cleanse the palate between bites. It’s particularly delightful on hot days.

Whipped Cream: A dollop of homemade whipped cream adds a creamy texture. It brings a richness that counteracts the meringue’s lightness.

Ice Cream: Consider serving slices with a scoop of vanilla or orange-flavored ice cream. This offers a creamy counterpoint to the vibrant citrus notes.

Now, let’s take a deeper look at this enchanting dessert.

What is Orange Meringue Pie?

At its core, orange meringue pie is a luscious dessert consisting of three primary components: a flaky pie crust, a zesty orange custard filling, and a cloud-like meringue topping. The filling often features freshly squeezed orange juice, egg yolks, and sugar to create a vibrant custard. The meringue, made from whipped egg whites, is sweetened and gently baked until golden, creating a perfect contrast to the creamy filling.

This pie stands out for its bright flavor and light texture, making it an ideal dessert for warm weather or festive occasions.

What is the Flavor Profile of This Dish?

The flavor profile of orange meringue pie can be described as a harmonious blend of sweet, tart, and creamy.

Tartness: The fresh orange juice provides a lively tartness that cuts through the sweetness and prevents the dessert from feeling heavy.

Sweetness: The sugar in the filling and meringue gives a satisfying sweetness that warms the palate.

Creaminess: The custard base is smooth and creamy, offering richness that pairs perfectly with the lightness of the meringue.

Complexity: If you use fresh orange zest, it introduces aromatic oils that heighten the orange flavor, creating depth in each bite.

In essence, every forkful bursts with sunny flavors that awaken your taste buds.

What Makes This Recipe Different from Other Orange Meringue Pies?

While many recipes might follow a similar path, what sets this orange meringue pie apart is its focus on quality ingredients and a carefully balanced flavor profile.

Fresh Orange Juice: Instead of using store-bought or concentrate, this recipe demands fresh Florida’s Natural® orange juice. This vital ingredient enhances the flavor significantly.

Homemade Pie Crust: Our crust uses chilled butter for a tender yet flaky texture, allowing for that satisfying crunch.

Perfect Meringue: The meringue here is made with care, incorporating cream of tartar to stabilize the whipped egg whites, ensuring it retains its shape and volume.

Each of these choices contributes to a pie that not only looks stunning but tastes extraordinary.

Ingredients You’ll Need

For the Pie Crust:

• 2 cups all-purpose flour, sifted
  
• ¾ cup chilled unsalted butter, cubed (1 ½ sticks or 12 Tbsp)
  
• ¼ cup ice-cold water
  
• 1 tsp kosher salt
  
• 1 Tbsp fine granulated sugar
  
• ½ tsp distilled white vinegar
  
• 1 large egg, lightly whisked (for brushing)
  
• ½ tsp lemon zest (adds brightness)
  

For the Pie Filling:

• 1 ¾ cups Florida’s Natural® No-Pulp Orange Juice
  
• ¾ cup granulated sugar
  
• 4 large eggs, yolks and whites separated
  
• ⅓ cup cornstarch
  
• 4 Tbsp unsalted butter, cut into chunks
  
• ½ tsp orange zest
  
• 1 tsp pure vanilla extract
  
• ½ tsp fine salt
  

For the Meringue:

• 4 large egg whites
  
• ½ cup granulated sugar
  
• ¼ tsp cream of tartar
  

Step by Step Directions

Now that we’ve gathered our ingredients, let’s dive into the delicious process of creating this pie.

Step 1: Prepare the Pie Crust

Begin by making the pie crust. In a large bowl, combine the flour, salt, and sugar. Add the chilled butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Pour in the ice-cold water and add the vinegar. Mix gently until just combined. Do not overwork the dough. Once it forms, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll Out the Dough

After chilling, flour your work surface. Roll out the dough until it’s about ⅛ inch thick. Carefully transfer it to a 9-inch pie dish. Trim the excess dough and crimp the edges for a beautiful finish.

Use a fork to prick the base, preventing it from puffing up during baking. Brush the edges with the whisked egg. Set it aside.

Step 3: Bake the Crust

Preheat your oven to 375°F (190°C). Place aluminum foil over the crust and fill it with pie weights or dried beans to keep it flat. Bake for 15 minutes. Remove the foil and weights, and bake for an additional 10-15 minutes until the crust is lightly golden.

After baking, let it cool completely.

Step 4: Make the Pie Filling

In a saucepan, combine the orange juice, granulated sugar, cornstarch, and salt. Stir over medium heat until the mixture thickens and bubbles.

In a separate bowl, whisk the egg yolks. Gradually add small amounts of the hot mixture to the yolks, whisking constantly to temper them. Once combined, pour the yolk mixture back into the saucepan and cook for an additional 2 minutes.

Remove from heat and stir in the butter, orange zest, and vanilla extract. Pour the filling into the cooled pie crust.

Step 5: Prepare the Meringue

In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Sprinkle in the cream of tartar and continue to beat. Gradually add in the granulated sugar until the mixture forms stiff peaks. This step is crucial—stiff peaks ensure stable meringue.

Spread the meringue over the filling, making sure to seal it at the edges to prevent shrinking during baking.

Step 6: Bake the Meringue

Lower the oven temperature to 325°F (160°C). Bake the pie for about 10-12 minutes, until the meringue is golden and slightly firm.

Remove from the oven and let it cool at room temperature for at least an hour before slicing. This step allows the filling to set.

Step 7: Serve and Enjoy

With eager anticipation, slice the pie and serve it up with your preferred sides. Each bite promises a sunny explosion of flavors that will leave guests asking for seconds.

Tips for Making Orange Meringue Pie

Here are some handy tips to ensure your pie turns out perfectly:

Use Fresh Ingredients: Fresh-squeezed orange juice and high-quality butter elevate the flavor significantly.

Don’t Rush the Crust: Allow time for chilling the crust. This step keeps it flaky and prevents shrinkage during baking.

Cold Tools for Meringue: Make sure your bowl and beaters are completely clean and cold. Any grease can prevent the egg whites from whipping properly.

Seal the Meringue: Ensure the meringue is attached to the filling and crust edges. This prevents it from shrinking away during baking.

Store Properly: Allow it to cool completely before storing. Store leftovers in the refrigerator, covered loosely, for up to 2 days.

Nutrition Information

While orange meringue pie is certainly a treat, here’s a breakdown of its nutritional content per slice (assuming 8 slices):

Calories: Around 300
Total Fat: 15g (Saturated Fat: 8g)
Cholesterol: 70mg
Sodium: 150mg
Total Carbohydrates: 40g (Dietary Fiber: 1g, Sugars: 20g)
Protein: 4g

How Can I Store This Orange Meringue Pie?

To keep your pie fresh, store it in the refrigerator. Here’s how:

Refrigerate: Cover loosely with plastic wrap or aluminum foil to prevent the meringue from weeping and losing its texture.

Consume Quickly: It’s best to eat the pie within two days. The meringue can lose its texture over time.

Ingredient Substitutes

If you find you’re missing something, here are some handy alternatives.

Granulated Sugar: Coconut sugar or honey can be used for a different sweetness level. Just adjust the quantity, as honey is sweeter.

Unsalted Butter: Coconut oil or margarine can replace butter if you’re seeking a dairy-free option.

Egg Whites: Aquafaba (chickpea brine) can work as a substitute for egg whites in meringue. Use 3 tablespoons for every egg white.

Cornstarch: Arrowroot powder can serve as a thickener in place of cornstarch for those with dietary restrictions or preferences.

Conclusion

Creating an orange meringue pie is like capturing a slice of sunny joy in a dish. With its vibrant citrus filling and fluffy topping, this dessert exudes happiness and comfort in every bite. It’s easy to make, versatile, and stands as a symbol of celebration.

So whether you’re hosting a gathering or simply craving something sweet, give this pie a try. Trust me. This delightful dessert is bound to be a crowd-pleaser.

You’ll also like the following Recipes!​

• Naan Bread
• Cauliflower Potato Soup
• Tortilla Eggs