Orange Meringue Pie

Using only 5 ingredients, it’s easy as pie to make this sweet-as-sunshine orange meringue pie recipe, which lemon meringue pie fans will love.

Slice of Orange Meringue Pie.

Years and years ago, I came upon an orange meringue pie in the bakery section of a grocery store. Intrigued (because lemon meringue pie is my favorite), I bought it and brought it home to taste. Oh. My. Goodness.

Just as I expected, it was like a slice of sunshine! I immediately decided that I could make this myself and so tweaked my lemon meringue pie recipe to come up with this version, which is featured in my third cookbook, Sweetness.

Fortunately, all you need is 5 ingredients to make my orange meringue pie recipe. It starts with a graham cracker crust, then the sweet pie filling is made with sweetened condensed milk and orange juice concentrate instead of lemon juice. Then you have that deliciously fluffy meringue on top. Combined, every spoonful of orange meringue is full of refreshing flavor and texture.

If you have any lemon pie lovers in your life, this orange version will be sure to win them over as well. Of course, it helps that it’s easy as pie to make! Let me show you how.

Ingredients For Orange Meringue Pie

Recipe Ingredients

  • Frozen orange juice concentrate (slightly thawed)
  • Sweetened condensed milk
  • Sugar
  • Eggs
  • Graham cracker crust

How to Make Orange Meringue Pie

Mix together condensed milk, juice, and egg yolks in a mixing bowl and then pour into the shell.

Place your sweetened condensed milk, orange juice concentrate, and egg yolks in a mixing bowl. Mix until well combined like this and then pour the mixture into the prepared pie crust.

Beat egg whites then add sugar and beat again until stiff peaks form.

Tips for making the meringue

 Meringue is a simple thing to make, as easy as turning on a mixer, but there are two things you need to know about.

  1. Make sure no yellow from your egg gets in with your white. None. At. All. You want only egg whites so be careful when separating them from the egg yolk.
  2. Make sure everything that is going to come into contact with your egg whites is clean and clear of any greasy residue. Fresh from the dishwasher should be just fine.

Place your egg whites in the bottom of a clean mixing bowl. Beat egg whites with an electric mixer until foamy, as in the second photo. Add in sugar and continue beating this sugar mixture until stiff peaks form (last photo on right).

You know you are there when you pull your beaters up out of the meringue and it creates a point that remains standing up, this is why we refer to it as a stiff peak.

Baked Orange Meringue Pie

Spread the meringue over the top of the pie and make sure you spread it to the edges, actually touching the edge of the pie shell all around. If you don’t do this, wherever it doesn’t touch, the meringue will pull back a bit when baking.

Bake at 325 for 15 minutes. Then allow your orange meringue pie to cool completely before covering it and refrigerating for several hours before serving.

Slice of Orange Meringue Pie
Dive into your new favorite pie! 

Taking A Bite Of Orange Meringue Pie



Store leftover pie in an airtight container or loosely covered with plastic wrap in the fridge for up to 3 days. Due to the meringue topping, I don’t recommend freezing.

Recipe Notes

  • Orange juice concentrate is a must! Regular or fresh orange juice won’t do. We use this instead of orange or blood orange curd and it’s what gives us the concentrated burst of orange flavor that won’t be drowned out by the other ingredients in our pie.
  • For added flavor, add grated orange rind or orange zest to your pie filling. You can also grate some zest on top or serve the pie with sliced orange segments.
  • If you’d like to make your own pie crust, check out this post. My mix-in-the-pan pie crust is exactly that! You mix all of your pastry ingredients in the pie plate (flour, sugar, salt, vegetable oil, and milk) and then bake. There’s no pie dough or pie weights, which is my kind of easy cooking. The end result is a lightly sweet and fluffy pie shell.

You may also like these meringue pies:

Old Fashioned Coconut Meringue Pie (My Favorite)

Lemon Meringue Pie With Cookie Crumb Crust

And these meringue cookie recipes:

Chocolate Chip Meringue Cookies AKA Cloud Cookies 

Star Meringue Cookies 

Orange Meringue Pie

Using only 5 ingredients, it's easy as pie to make this sweet-as-sunshine orange meringue pie recipe, which lemon meringue pie fans will love.
Prep Time: 20 minutes
Cook Time: 30 minutes
1 hour
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: meringue, orange, pie
Servings: 4
Calories: 365kcal



  • 1 can sweetened condensed milk
  • ½ cup frozen orange juice concentrate thawed
  • 2 large egg yolks
  • 1 graham cracker crust


  • 3 large egg whites
  • ¼ cup sugar


  • In a medium bowl, mix together the sweetened condensed milk, orange juice concentrate, and egg yolks with an electric mixer until well blended. Pour the mixture into the prepared pie crust.
    1 can sweetened condensed milk, ½ cup frozen orange juice concentrate, 2 large egg yolks, 1 graham cracker crust
  • Whip the egg whites with an electric mixer until foamy. Add sugar and continue to beat at high speed until soft peaks form. Pour on top of the pie filling and spread to the edges to seal well.
    3 large egg whites, ¼ cup sugar
  • Bake at 325 for 15 minutes or until the meringue topping is golden. Allow to cool completely and refrigerate until chilled before serving.


Calories: 365kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

I originally published this recipe in Feb 2017 and updated the photos in March 2019.

Keep your face to the sunshine and you cannot see a shadow. 

~Helen Keller

Orange Meringue Pie from SouthernPlate

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  1. Sounds so good. I’m thinking it will be my Easter dessert – something different and pretty. Speaking of pretty…..I want your tablecloth!

      1. Sounds so refreshing and in time for spring. Hid your , Christy. Praying you and yours stay well during these scary times.

  2. whats up with the gray and red? eggs. I know brown and white. now what do you do with the yolks? gotta try this out thanks

    1. You only end up with one extra yolk in this recipe so I’d just add some more and make scrambled eggs ;)that gray looking egg is actually a pale olive. It’s from my Easter Egger named Granny. The deep colored one is from my black hen named Boss.

  3. This pie is so good. i have even made it with orange-pineapple juice concentrate. TY for the recipe and I also use store bought cookie crust. You ought to try the orange filling in a chocolate cookie crust….. it was all I had and oh my word it was so good.

  4. After sharing with you a couple of years ago that I had perfected the orange meringue pie I have since moved on to Satsuma Meringue Pie. Okay, go! It is your turn once again.

    1. You know I had never even heard of Satsumas until I was in New Orleans on my book tour and someone brought me a bunch of them. Was that you by chance? I’m afraid we don’t have them here so I tend to blanket all orange-like fruits under one umbrella 🙂

    1. I posted my questions under your peach tea comments section in error. Sorry I was referring to meringue on this pie. You don’t use either cream of tarter or corn starch in your recipe and you also cover the pie in the fridge. I’ve always thought that this causes weeping and stickiness making it hard to slice when meringue sticks to your knife.

      1. Hey Gloria! I don’t have an issue with either of those. Weeping is often caused my overtaking the meringue or not adding the sugar in time for it to dissolve in the whipping process. However, you can absolutely add those to the meringue if you like. I encourage folks to make my recipes their own and adapt them how they see fit. We usually eat this pie within a few days but I’ve had pieces last as long as a week and not had issue.

      1. I’m probably one of the few people on the planet who doesn’t like meringue. Can you just cook the filing ingredients and then when it cools, top with whipped cream?

        1. Thanks for the question Dawn…i was going to ask the same thing. I don’t like meringue either. And thank you Christy, for that positive answer because this pie sounds sooo good…I don’t know what i would have done if whipped topping could not have been used!!

      1. I can’t imagine anything being better than lemon meringue pie. I wonder how this would taste to use 1/2 orange concentrate and 1/2 lemon concentrate? Do you think we’d have the best of both worlds or a major flop?? Just curious! Also wondering if the orange pie has any tang (I can’t think of the word I’m looking to use there so ‘tang’ will have to do’! Lol!) to it at all like lemon pie does? And I’m with you on that bought crust- I have never made one that stayed together when the pie was cut, I just end up with a crumbly mess, which tastes good but not pretty! So I buy my crusts always. Thank you for your recipes, and your wonderful words of reflection- you are awesome

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