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

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.

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

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

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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82 Comments

  1. 5 stars
    This sounds WONDERFUL! If I get out of the house to buy essentials while being socially distant during this pandemic, I’m going to make the ingredients for this “essential”!

    Also, I copied and pasted your quote and sent it to my daughter, and said this can be about just about anything in life:
    “Do I know how to make a homemade graham crust? Of course I do. However, I’m completely fulfilled and happy as can be using this one I purchased for $1.50 instead. Y’all, the world is gonna be hard on ya, so you need to go easy on yourself every chance you get.”
    It’s my new mantra.
    xo

  2. Christy, this pie recipe sounds so good. Since my husband is diabetic and we avoid sugar, do you think it would turn out OK if I use Swerve instead of sugar?

  3. This recipe looked good
    Everything turned out except the taste. Very bland. I would of liked some orange taste.
    Sorry

    1. hey Nancy! I’m so sorry you were disappointed. The 1/2 cup of orange concentrate cut only by some sweetened condensed milk packs a punch of orange flavor for me. Is it possible you used orange juice instead of concentrate?

  4. 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!!

    1. Hey Jennifer! That time in the oven is cooking the filling as well. However, you have to let it cool completely and then refrigerate it until it is completely chilled through and through before serving. From there, keep it cold and serve it cold 🙂

    1. I am afraid it might not turn out quite right if you tried it that way. The orange juice used is from concentrate. To get the same flavor from fresh squeezed it would take a lot more. The zest might help it some but I am not sure it would be enough. You could certainly try it though and I would love to hear how it turns out if you do.

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