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.
- Frozen orange juice concentrate (slightly thawed)
- Sweetened condensed milk
- 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!
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.
- 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
- 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.
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.
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.
Be safe if you go out Debbie!! I hope you get a chance to make the pie soon!!
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?
It will work perfectly!!
This recipe looked good
Everything turned out except the taste. Very bland. I would of liked some orange taste.
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?
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!!
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 🙂
Could you use fresh squeezed orange juice? And add a little zest in the mix too?
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.