Orange Meringue Pie

Orange Meringue Pie

Tender meringue tops this citrus custard pie.

A seasonal spin on this classic pie, perfect with a strong cup of tea.

50 min Prep: 30 min Cook: 20 min
Serves: 8 Save

Ingredients (12)

  • 2 cup Graham Cracker Crumbs
  • ¼ cup Butter
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 2½ cup Fresh Satsuma Orange Juice
  • or 2½ cup Fresh Tangerine Juice
  • or 2½ cup Fresh Orange Juice
  • ¾ cup Sugar
  • ¼ cup Cornstarch
  • ¼ tsp Cream of Tartar
  • 6 T Confectioners' Sugar


  1. Preheat oven to 350F.
  2. Combine cracker crumbs and butter; toss with a fork until moist. Press into bottom of a 9-inch pie pan coated with cooking spray. Bake 10 minutes; cool.
  3. Increase oven temperature to 375F.
  4. Whisk egg yolks, 1/2 teaspoon vanilla, 1/4 teaspoon salt and 1/2 cup juice in a medium bowl until smooth.
  5. Combine remaining juice, sugar, cornstarch and zest in a medium saucepan; whisk in egg yolk mixture. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 minutes. Pour into crust.
  6. Beat egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a large bowl with a mixer at high speed until foamy, about 1 minute. Beat in confectioners' sugar 1 tablespoon at a time; continue beating until soft peaks form. Beat in remaining 1/2 teaspoon vanilla.
  7. Spread meringue over warm pie, sealing to crust's edges.
  8. Bake until lightly browned and set, about 15 minutes. Cool to room temperature on a wire rack before serving.