A nice change from lemon meringue. A unique flavor.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.

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  • In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.

  • When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.

  • Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Nutrition Facts

365 calories; protein 5g 10% DV; carbohydrates 52.6g 17% DV; fat 15.8g 24% DV; cholesterol 108.3mg 36% DV; sodium 194mg 8% DV. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2009
I can't believe that there really is just one review at this delicious pie ... It's the best citrus pie i ever had, better than the Lemon & Lime pie! Thank you very much! I'll make this one again! Read More
(27)

Most helpful critical review

Rating: 2 stars
12/02/2014
My orange pie is an orange "soup"! The bottom layer of the pie did not set. I followed this recipe very carefully, including step 2, which instructs you to cook the mixture until thick and bubbly "about 5 minutes" on medium heat. At the end of five minutes, mine wasn't at all thick, so I added five more minutes until the mixture had a least thickened a bit, but I mistakenly thought it would set in the oven or when it cooled. NOT SO. Those minutes on the stovetop were the only opportunity to thicken the bottom. Knowing this, I should have waited until the mixture had a good pudding texture, however long that took. Read More
(12)
61 Ratings
  • 5 star values: 45
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/08/2009
I can't believe that there really is just one review at this delicious pie ... It's the best citrus pie i ever had, better than the Lemon & Lime pie! Thank you very much! I'll make this one again! Read More
(27)
Rating: 4 stars
01/21/2011
This was wonderful! It would be great on a hot summer day or night as the citrus is very refreshing! I actually had to make this twice as the first time I assumed the filling would set after cooling. Only later did I realize I needed to cook the filling until it is about the consistency of pudding. Practice makes perfect~! It was awesome once I cooked the filling long enough! Read More
(23)
Rating: 5 stars
05/18/2010
Fantastic Recipe! Perfect as written. I do think I will try all Orange Juice next time just to make the orange flavor even stronger (we love orange flavored anything). I loved the addition of the orange segments too. This will absolutely be a repeat at our house. Thank you for sharing! Read More
(21)
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Rating: 2 stars
12/02/2014
My orange pie is an orange "soup"! The bottom layer of the pie did not set. I followed this recipe very carefully, including step 2, which instructs you to cook the mixture until thick and bubbly "about 5 minutes" on medium heat. At the end of five minutes, mine wasn't at all thick, so I added five more minutes until the mixture had a least thickened a bit, but I mistakenly thought it would set in the oven or when it cooled. NOT SO. Those minutes on the stovetop were the only opportunity to thicken the bottom. Knowing this, I should have waited until the mixture had a good pudding texture, however long that took. Read More
(12)
Rating: 5 stars
03/04/2010
I just made this pie last night and it is wonderful. I added the diced orange and it is a nice treat. Filling set perfectly! After this I think I will try different juices and see how they turn out using this recipe. Hmmm Maybe Pineapple meringue pie?? Thanks for the great recipe! Read More
(7)
Rating: 5 stars
12/28/2011
This was one of the best pies I've ever had. Next time I'll probably add a bit of orange extract to boost the orange flavor but it still knocks your socks off without it. We used fresh squeezed tangerine juice in place of the orange. This pie is going into regular holiday rotation at my house. Read More
(7)
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Rating: 5 stars
01/02/2012
Made this for a potluck. It was one of the first desserts to go. Everyone loved it. Very fresh and different without being too way out there or weird. Read More
(7)
Rating: 5 stars
01/25/2012
OMG THis was a great hit at my dinner party tonite! For those of you who like a sweet but tart dessert this is it. I didn't think it was difficult at all. I made it strictly according to the recipe. Fabulous! Read More
(7)
Rating: 5 stars
11/22/2010
TASTE LIKE A CREAMCICLE Read More
(7)
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