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. Fixed the Orange Pie for a family get together today and it went over with a blast. Everyone was wanting the recipe as well as the Oreo Pie. I made and carried it too. I love your recipes because they are good, easy to make and don’t have all those weird seasonings. Enjoy all you do.

  2. I make so many of your lovely recipes (obviously successfully because everyone thinks I’m a fabulous cook and you often get all the credit) that I feel we are old friends. Thank you for making my sweet husband and all my friends happy and well fed.

    1. I made this – the meringue looked beautiful but the orange filling was not cooked at all. Should I have cooked that first before adding the meringue? Thanks!!

  3. Somehow I missed this when you posted it before, but to think that I did see it today, PI day of all days!! Thank you, Christy, for sharing your words and recipes!

  4. Another winning recipe!! I’ll be making this for my dad soon…he has a sweet-tooth and prefers his desserts soft and cold!!

  5. My husband doesn’t like lemon pies, so I made an orange one for him. I made my pie with a brown sugar meringue, so good. Chocolate crust, oh my! That’s the next one I’m baking. I love your recipes, Christy, but find some great ideas in all the comments! You have the greatest blogging fans!!

  6. I but some extract in my meringue, match the flavor of the pie. Gives it more flavor. Chocolate mix in cocoa, pumpkin add a small amount of pumpkin pie spice.

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