Orange Meringue Pie.
[This orange meringue pie is sponsored by Florida’s Natural! We adore this recipe! A classic, buttery pie crust that is flakey and light, filled with a rich and tangy orange curd. Top with lots of whipped meringue clouds that taste like roasted marshmallow after baking. Delish!]
If you want a delicious orange dessert fix, I have got you covered!
This orange meringue pie is made with a buttery, flaky crust;, a tangy, bright orange curd and a fluffy meringue that tastes like one big marshmallow cloud. A slice of this pie is like biting into sunshine on a cloudy day. It’s easy, delicious and tastes like a piece of orange heaven!
I’ve mentioned before how my grandmother was the official queen of pies in our family. She often made one every week and it would last the entire week… unless we were visiting. And then maybe it would last one day. Oops.
Her lemon meringue pie was one of the best. Words can’t express how much we all loved that pie –- there was nothing like her lemon meringue. I’ve tried my hand at it over the years and recently, decided that I absolutely had to try an orange meringue pie.
It’s a flavor that she never made, but we all adore citrus so much in this house. Especially orange juice!
I’m super excited to partner again with Florida’s Natural today, bringing you this incredible pie made with their high-quality, 100% premium natural orange juice.
There is no beating Florida’s Natural! Last month, my family did an orange juice taste test and out of four different brands, Florida’s Natural was the clear winner. It’s such a bright and sunny flavorful glass of juice… my kids beg for it! So, it was natural (pun intended) that Florida’s Natural would be the main ingredient in this pie. I knew the orange flavor would shine through perfectly and boy was I correct.
This pie tastes like a juicy, fresh orange, topped with a cloud-like meringue that melts in your mouth. Not to mention the buttery, flaky crust that is absolute perfection! It’s going to be in our pie rotation forever.
I love that Florida’s Natural is committed to supporting Florida growers. This helps them deliver a high-quality, superior tasting orange juice compared to other brands and we couldn’t agree more. It’s easily the best tasting orange juice that you can buy.
So how to make the pie?!
I use my grandma’s pie crust, of course. I do blind bake it, so it gets extra flakey and cooked through.
The base of the pie is filled with an orange curd. Oh MY gosh. I could happily eat this orange curd for the rest of my life.
To make it, I combine Florida’s Natural Orange Juice, sugar, egg yolks and cornstarch in a saucepan and cook it until thickened. It’s so delicious – tangy, sweet and silky smooth that I want to spread it on all the things! This would be the ideal recipe to make an orange curd for your fridge and would be delicious on breakfast toasts or in yogurt.
But instead, we’re putting it right there in that pie crust.
The meringue is so easy, made by whipping together the egg whites, sugar and a pinch of cream of tartar. I remember being fascinated by meringue as a kid, because it was so fluffy and magical.
It’s simple and I only bake it for about 15 minutes, until it’s toasty and golden and has that hint of roasted marshmallow flavor.
Now here’s the kicker with any meringue pie: you want to serve it soon after it cools, so the meringue doesn’t weep and liquify. This means you don’t have to sit and wait on this deliciousness–you can eat it shortly after it’s ready!
If you’re in a pinch and want to prepare as much as you can ahead of time, you can pre-bake your crust, make your orange curd and keep it in the fridge, then whip up the meringue as you put the pie together and bake. Easy as that!
Orange Meringue Pie
Orange Meringue Pie
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoons salt
- 1 large egg, lightly beaten
- ½ teaspoon white vinegar
- ¼ cup ice cold water
- ¾ cups cold unsalted butter cut into pieces, (1 ½ sticks or 12 tablespoons)
- 1 egg white, lightly beaten
- ¾ cup sugar
- ⅓ cup cornstarch
- ½ teaspoon pinch salt
- 1 ¾ cups Florida’s Natural® No-Pulp Orange Juice
- 4 large eggs, separated
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- ½ cup sugar
- ¼ teaspoon cream of tartar
- Add the flour, sugar and salt to your food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the mixer and beat on low speed until small coarse crumbs remain throughout the flour. Sprinkle the water/egg mixture over the flour and beat again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 375 degrees F.
- Roll the pie crust out into a 12-inch circle (using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
- Line the crust with a piece of parchment paper. Use pie weights, dried beans or even granulated sugar to fill the crust and push the parchment paper all the way to the edges. Bake the crust for 15 to 20 minutes, until it's set and golden.
- To make the orange curd, add the sugar, cornstarch, salt and Florida’s Natural orange juice to a saucepan over medium heat. Whisk until the sugar has dissolved and mixture is bubbling and thickened, about 5 to 6 minutes. Remove from the heat and quickly whisk in the egg yolks–you want to do this fast so the eggs don’t cook! Whisk in the butter, until melted, and the vanilla extract.
- Pour the orange curd into the baked pie crust. Set it aside to cool to room temperature.
- When the filling has cooled, make the meringue. Place the egg whites in the bowl of your electric stand mixer. Beat them until foamy, about 5 minutes, then gradually beat in the sugar and cream of tartar, only beating until stiff peaks form.
- Spread the meringue over the orange curd, all the way to the edges of the pie. Bake at 375 degrees F for 15 minutes, or until the meringue is golden and toasty.
- Let cool, then slice and serve!