I have been looking for an excuse to blog one of my absolute favorite desserts, Orange Meringue Pie. Yes, it’s as marvelous as it sounds. Made with fresh orange juice and zest, orange meringue pie is an amazing twist on classic lemon meringue pie.
When I was thumbing through my great grandmother’s cookbook to find a vintage recipe to make, I saw a recipe for Orange Pie. It’s a bit different than the one that I usually make, but I put a twist on this version and brought it up to the twenty-first century. I used her recipe as a base and made some changes. It turned out crazy good.
It’s no secret that I have a sweet tooth, just look at how many “healthier” dessert recipes are on my site. I know that sugar is one of the worst things in our diet. However, I have to splurge in moderation or I would go nutty! If you love lemon meringue, you will love this twist on a traditional favorite. Enjoy~
Orange Meringue Pie
The original recipe from Table, Home and Health circa 1892
For the pie crust:
1 baked pie crust (per package directions) or your own homemade pie crust. I love the Wholly Wholesome pie crusts (not sponsored, just a fan). They also have a great gluten-free version, so you could easily make this pie gluten-free.
For the filling:
1 1/3 cups freshly squeezed orange juice
zest of one whole orange
4 tbsp tapioca starch
1 tbsp white wheat flour
2 tbsp butter
3 egg yolks
1 cup organic sugar
For the meringue:
3 egg whites
1/2 tsp cream of tartar
5 tbsp organic sugar
Pre-bake your pie crust according to package directions. For healthier crust, make it from scratch or buy a version like the one from Wholly Wholesome. When done, set aside to cool.
Zest one whole orange with a microplane or zester:
Separate your egg yolks from the egg whites.
Mix the flour, tapioca starch and sugar in a saucepan. Add orange zest and orange juice slowly, while stirring, over medium heat. Stir until thickened and boil for one minute.
Mix a half a cup of the boiling mixture and add to your egg yolks, stirring very quickly with a whisk so your eggs don’t curdle.
- 1 pie crust baked (per package directions, or make your own homemade pie crust)
- 1 1/3 cups freshly squeezed orange juice Simply Orange brand oj works great here, too
- zest of one whole orange
- 4 tbsp tapioca starch
- 1 tbsp white wheat flour
- 2 tbsp butter
- 3 egg yolks
- 1 cup organic sugar
- 3 egg whites
- 1/2 tsp cream of tartar
- 5 tbsp organic sugar
Using a microplane or zester, zest one whole orange.
Separate egg yolks from the egg whites; Set both aside.
Mix flour, tapioca starch and sugar in a saucepan. Add orange zest and orange juice slowly, while stirring, over medium heat. Stir until thickened and boil for one minute.
Portion a half a cup of the boiling mixture and add to your egg yolks slowly, stirring very quickly with a whisk so your eggs don’t curdle. Add your yolk mixture back into the pot with the sugar mixture. Boil one more minute over medium heat, stirring constantly. It should be fairly thick and starting to cling to the whisk.
Stir in butter until melted and then pour into your pre-baked pie shell. Set aside.
Turn on oven to 375 degrees F. to preheat.
Meanwhile, beat egg whites and cream of tartar in the bowl of a stand mixer on high speed until frothy. Slowly add sugar until meringue is thick and glossy.
Spread meringue over pie and bake at 375 degrees for 10-12 minutes. Remove pie from oven and place pan on a cooling rack.
This pie is delicious warm, or chill several hours and serve cold.