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.
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 . 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 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 .
- 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 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
- concentrate is a must! Regular or fresh won’t do. We use this instead of or and it’s what gives us the concentrated burst of flavor that won’t be drowned out by the other ingredients in our pie.
- For added flavor, add grated or to your . You can also grate some on top or serve the pie with sliced .
- If you’d like to make your own , check out this post. My mix-in-the-pan is exactly that! You mix all of your ingredients in the (flour, , salt, vegetable oil, and milk) and then bake. There’s no pie or , which is my kind of easy cooking. The end result is a lightly sweet and fluffy .
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
Ingredients
Filling
- 1 can sweetened condensed milk
- ½ cup frozen orange juice concentrate thawed
- 2 large egg yolks
- 1 graham cracker crust
Meringue
- 3 large egg whites
- ¼ cup sugar
Instructions
- 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.
Nutrition
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
Your new photos are beautiful! This looks and sounds delicious. I’ll have to try it! Also – my Daddy used to say “Hidy” to us. I’ve NEVER heard anyone else say it, so you took me back a bit today. 🙂
Thank you so much Deborah!! I hope you get the chance to try it soon!!
I tried this recipe from the sweetness cookbook and must have made a major fail in it somewhere. It turned out really runny and kind of a funny color. Is it possible that my condensed milk was too old? I followed the directions carefully and have reread them several times to make sure I hadn’t missed a step. I really, really think it sounds delicious I want to try it but need your help!
Thanks!
Denise
PS – I have all three of your cookbooks and have absolutely loved everything I’ve ever made out of them. You’re definitely my favorite go to Chef
I am so sorry to hear it didn’t work Denise. It is a good possibility that your milk could have been to old. I have found that it does change in texture and color as it ages.
Mine also came out runny, like the filling had not cook fully. But my condensed milk was not old I just bought it. Is it possible it just needs longer to cook?
Hey Ro! It is going to be runny until it is fully chilled (for several hours) but you may be telling me that it was runny at that point 🙂 If so, You can certainly add another five minutes or so to the cooking time, just keep an eye on the meringue so it doesn’t burn.
I would love to print out on a 4×6 or 3×5 instead of copying it. all your recipes are so good. donna
There is a printable recipe card with the recipe so you don’t have to handwrite it unless you just want to, but you would need to do some fancy printing or hand write it to get it to fit on a specific size card. I have certain things that I really like to have “just so”, too. 🙂 Either way I hope you get to make it soon!
I’ve been making a chocolate graham crust for both my lemon and orange pies, but lately I’ve been wondering if I could make a chocolate meringue for the top. I can’t find any recipes or examples of this use of chocolate meringue. Any thoughts?
I went directly to the recipe and made my meringue by beating it to soft peaks like stated. Worked fine but now as I look at the step by step instructions at the top it says stiff peaks. Will this make a big difference?
I want to made this for a baby shower so I practiced it today. So easy and so good. Since I am a orange and chocolate fanatic I used the chocolate crust as suggested by one of the reviewers. I also like the fact I can make all the pies I need the day before and keep them in the fridge. Does anyone know how long this pie lasts in the fridge?
Christy, Just a line to tell you how very much I enjoy your excellent food blog! Its quality reveals the amount of thought, time and care that you put into it and it is a joy to go through it each time I receive one. I’ve never heard of an orange meringue pie before but since I am addicted to Eagle Brand’s truly tart lemon meringue, I am sure this is going to be an equal favorite of mine. A family friend years ago mentioned a cantaloupe pie and before I could pick her brain for her recipe, she passed away…have you ever heard of this type of a pie using melon?
Thank you again for your lovely blog and all of your great recipes! have a blessed week end!