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Orange Meringue Pie

Orange Meringue Pie - Quick Delicious Meals

Orange meringue pie is not just a dessert. It’s an experience, a nostalgic trip to warmer days with its tangy orange filling and fluffy topping. Picture this: it’s a sunny afternoon, and the aroma of citrus wafts through your kitchen. You take a forkful of that pie and let the flavors dance on your tongue. For me, every bite tells a story—stories of family gatherings, laughter, and fresh ingredients coming together.
So, what exactly does this delightful creation entail?
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust:
  • 2 cups all-purpose flour sifted
  • 3/4 cup chilled unsalted butter cubed; 1 1/2 sticks or 12 Tbsp
  • 1/4 cup ice-cold water
  • 1 tsp kosher salt
  • 1 Tbsp fine granulated sugar
  • 1/2 tsp distilled white vinegar
  • 1 large egg lightly whisked; for brushing
  • 1/2 tsp lemon zest adds brightness
For the Pie Filling:
  • 1 3/4 cups Florida’s Natural® No-Pulp Orange Juice
  • 3/4 cup granulated sugar
  • 4 large eggs yolks and whites separated
  • 1/3 cup cornstarch
  • 4 Tbsp unsalted butter cut into chunks
  • 1/2 tsp orange zest
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine salt
For the Meringue:
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar

Method
 

Step 1: Prepare the Pie Crust
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

  • 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.