Best 8 Orange Meringue Pie Recipes

ORANGE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

SUNSHINE ORANGE MERINGUE PIE

Steps:

• In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.

ORANGE CREAM MERINGUE PIE

Steps:

• 1. FOR PIE: Scald milk in top of double boiler. In seperate bowl, beat together: egg yolks, cornstarch, sugar, salt and grated rind. Add to milk and stir until custard coats spoon. Chill. Add juices and blend. Pour into pie crust. Cover with meringue and shape meringue as desired. Bake at 325 degrees for 20 minutes, or until golden brown.
• 2. FOR MERINGUE: Beat egg whites, sugar, cream of tartar and extract until stiff peaks form.

ORANGE MERINGUE PIE

Steps:

• Make shell:
• In a large bowl with a pastry blender or in a food processor blend or pulse together flour and shortening until mixture resembles meal. In a small bowl stir together egg yolk, vinegar, and ice water. Gradually add yolk mixture to flour mixture, stirring with a fork until mixture forms a dough. Form dough into a flattened disk and chill, wrapped in plastic wrap, 1 hour or overnight.
• Preheat oven to 425°F.
• Roll dough into a 12-inch round on a lightly floured surface and fit into a 10-inch (1 1/2-quart) glass pie plate, crimping edge decoratively. Prick shell in several places with a fork and chill 30 minutes.
• Line shell with foil and fill with rice. Bake shell in middle of oven 15 minutes. Remove foil and rice carefully and bake shell 12 to 15 minutes more, or until pale golden. Cool shell in pie plate on a rack.
• Make filling:
• Into a 4-quart saucepan sift together sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved. Remove pan from heat and add butter, whisking constantly until melted. Add remaining 2 1/4 cups orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
• Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
• Make meringue:
• Preheat oven to 350°F.
• In a large bowl with an electric mixer beat egg whites on low speed until frothy. Add cream of tartar and increase speed, beating until whites hold soft peaks. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
• Spread meringue on top of cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.

ORANGE COCONUT MERINGUE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

ORANGE MERINGUE PIE

Steps:

• In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top. , Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy. , Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.

ORANGE MERINGUE PIE WITHOUT CONDENSED MILK

Steps:

• Blend cornstarch, 3/4 cup sugar, and salt in a saucepan. Gradually stir in the hot water. Cook over medium heat, stirring constantly until thickened. Reduce heat to low. Cook and stir 5 minutes longer. Remove from heat.
• Mix butter or margarine, egg yolks, orange juice, and orange rind into the cornstarch mixture. Cook one minute more. Cover entire surface with clear plastic. Let cool just slightly, and pour into the cooled pastry shell. Cool to room temperature.
• In a clean glass bowl, beat the egg whites with vanilla extract and cream of tartar until foamy. Beat in 4 tablespoons sugar gradually, and continue beating until meringue forms stiff and glossy peaks. Spread meringue in swirls over the filling; be sure to seal to the edge of the pastry.
• Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or till the meringue is tipped golden brown. Cool to room temperature.

ORANGE MERINGUE PIE

Steps:

• Preheat oven to 400°.
• In saucepan combine sugar and cornstarch.
• Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
• Cook stirring constantly over medium heat until mixture thickens and boils.
• Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
• Immediately pour into pre-baked pie shell.
• Cover completely with meringue-carefully sealing to the edges.
• Bake about 10 minutes or until meringue browns lightly.
• Cool on wire rack out of drafts.