Pie

Orange Meringue Pie

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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.

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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.

Recipe Ingredients

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

How to Make Orange Meringue Pie

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.

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.

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.
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.

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.

Dive into your new favorite pie!

YUM!

Storage

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.

And these meringue cookie recipes:

Chocolate Chip Meringue Cookies AKA Cloud Cookies

Star Meringue Cookies