Okay, full disclosure: I once tried to convince my in-laws that orange meringue pie could double as breakfast and dessert. They laughed until they tasted it and then asked for thirds — so yes, this pie has the kind of persuasive citrus charm that makes people change their minds. I love how the bright, tangy **orange** filling wakes up your mouth while the glossy, toasty meringue feels like a marshmallow cloud on top. It crackles when you slice it, smells like sunshine, and makes the whole kitchen smell faintly of citrus and butter. If you want something that looks fancy but behaves like a friendly weeknight bake, this recipe’s your new best friend.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes (active) + 1–2 hours chilling
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes (including chill)
Why This Recipe is Awesome
This orange meringue pie balances bright, tangy citrus with pillowy sweet meringue so perfectly you’ll get both a zing and a sigh in every bite. The filling tastes like sunshine—sharp, sweet, and buttery—while the meringue adds airy sweetness and a toasty top. It behaves like a showstopper at a potluck but remains totally doable on a Tuesday. Who doesn’t love a pie that crackles when you slice it and makes the house smell amazing?
Ingredients
For the Main Dish:
- 1 pre-made 9-inch pie crust (or homemade if you want to flex)
- 1 cup fresh **orange juice** (about 3–4 oranges)
- 2 tbsp **orange zest** (from 2 oranges)
- 1 cup granulated **sugar** (for the filling)
- 1/3 cup cornstarch
- 4 large **egg yolks**
- 2 tbsp unsalted **butter**, cut into pieces
- Pinch of salt
For the Meringue:
- 4 large **egg whites**, room temperature
- 1/2 tsp cream of tartar
- 3/4 cup granulated **sugar** (for the meringue)
- 1 tsp vanilla extract
For Garnish (optional):
- Thin orange slices or extra zest, candied peel if you want to get fancy
How I Make It
Step 1:
Preheat your oven to 350°F and fit the pie crust into a 9-inch dish. Prick the bottom a few times with a fork and blind-bake for 8–10 minutes until the edges look set and slightly golden. I like store-bought crust for speed — it gives you more time to talk trash about how complicated pies seem. Keep it warm while you make the filling so it doesn’t get soggy.
Step 2:
Whisk together the **orange juice**, **zest**, 1 cup sugar, and cornstarch in a medium saucepan. Add a pinch of salt. In a separate bowl, whisk the **egg yolks** until smooth. Temper the yolks: slowly pour about 1 cup of the orange mixture into the yolks while whisking constantly so the eggs don’t scramble. Then pour the yolk mixture back into the saucepan.
Step 3:
Cook the filling over medium heat, whisking continuously. The mixture will thicken and start to bubble; that’s when you know it’s working. Cook for 1–2 minutes more until it reaches a pudding-like thickness and shines. Remove from the heat and stir in the **butter** pieces until glossy and smooth. The aroma will bloom — bright and buttery — and your patience will feel rewarded.
Step 4:
Pour the hot filling into the pre-baked crust. Smooth the top. Immediately make the meringue: in a clean, dry bowl, beat the **egg whites** with cream of tartar on medium until foamy. Gradually add the 3/4 cup sugar one tablespoon at a time while increasing speed to high. Beat until you get glossy, stiff peaks and the sugar dissolves. Spoon or pipe the meringue over the hot filling, making sure the meringue touches the crust all around (that seals the filling). Bake at 350°F for 10–12 minutes until the meringue turns golden on the high spots and sounds slightly crisp when tapped.
Step 5:
Cool the pie on a rack for 30 minutes, then chill in the fridge for at least 1 hour to set the filling. Garnish with extra **zest** or candied orange slices before serving. When you slice it, you’ll hear a little crackle and see the bright orange filling peek from under the meringue — satisfying and pretty.
Pro Tips
- Use room-temperature **egg whites** for maximum volume. Cold whites take longer to whip.
- Beat the meringue until sugar dissolves — rub a little between your fingers to check; it should feel smooth, not grainy.
- Make sure the bowl and beaters are spotless and dry. Any grease will sabotage the meringue.
- If your meringue browns too fast, tent the pie with foil and finish until just set.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use a graham cracker crust instead of a pastry crust for a sweeter, crunchier base — expect a slightly sweeter overall pie.
- Swap cornstarch for 3 tbsp flour plus a little extra whisking; cornstarch gives a clearer, silkier filling.
- Dairy-free: replace butter with 2 tbsp coconut oil (adds a mild coconut note).
- Gluten-free: use a gluten-free pie crust or press a gluten-free graham crust into the pan.
Variations & Tips
- Add 1–2 tbsp of lime juice for a citrusy punch that balances the sweetness.
- Stir in 1/4 cup finely chopped candied ginger to the filling for a warm, spicy kick.
- Make mini tartlets instead of one pie for personalized servings.
- For a boozy twist, stir 1 tbsp Grand Marnier into the hot filling off the heat.
- Pipe the meringue into tall peaks for a dramatic presentation that toasts beautifully.
- For less sugar, reduce the filling sugar by 2 tbsp — the orange juice still shines.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can make the filling and store it covered in the fridge for up to 2 days. Bake the meringue just before serving or assemble and chill (the meringue will weep a little over time). For best texture, top with fresh meringue within a few hours of serving.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a larger tart pan. Keep an eye on bake times for the meringue — larger pies may need a couple more minutes to brown.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of neutral oil (like canola) if you must; expect a less rich flavor.
- How do I know it’s done?
- The filling should hold its shape and look glossy; the meringue should form golden peaks and feel slightly crisp on top. The meringue should also pull away a hair from the crust edge, sealing the filling.
- What if I don’t have ingredient X?
- No panic. No zest? Use a little extra juice and 1/2 tsp orange extract. No cornstarch? Use an extra egg yolk and reduce the juice slightly to thicken, or use 3 tbsp flour.
How I Like to Serve It
I serve this pie chilled with a thin slice of candied orange and a steaming cup of coffee or a fizzy glass of prosecco. It shines at brunch, summer dinners, and holiday tables when you want something bright to cut through heavier dishes. Slice thin — a little goes a long way — and watch friends savor each citrusy, fluffy bite.
Notes
- Store leftover pie covered in the fridge for up to 3 days. The meringue may weep slightly; serve within 48 hours for best texture.
- If you ever make meat alongside this, remember safe cooking temps: poultry to 165°F, pork to 145°F followed by rest.
Final Thoughts
Closing: Go bake this pie and savor the tiny victory of turning a handful of simple ingredients into something bright, beautiful, and totally swoon-worthy — you’ve got this!