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Easy Orange Meringue Pie With Fluffy Cloud Top

Rose
If you love bright, citrusy desserts, this Easy Orange Meringue Pie is a show-stopping treat with a buttery crust, tangy orange curd, and a golden, airy meringue topping.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • mixing bowls
  • Rolling Pin
  • 9-inch pie pan
  • pie weights or dried beans
  • saucepan
  • whisk
  • electric mixer

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1-2 tbsp ice water
  • 1 tsp vinegar
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 cup fresh orange juice (about 3-4 oranges)
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar

Instructions
 

  • In a bowl, whisk together flour, sugar, and salt.
  • Cut in cold butter until mixture resembles coarse crumbs.
  • Whisk egg, ice water, and vinegar, then add to flour mixture. Mix gently until dough forms.
  • Roll dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • Roll out dough to fit a 9-inch pie pan, line, and trim edges.
  • Blind-bake: Preheat oven to 375°F (190°C), line crust with parchment, fill with pie weights or beans, bake 15 minutes. Remove weights and bake 5-7 minutes until lightly golden. Cool completely.
  • In a saucepan, combine sugar, cornstarch, and orange juice over medium heat. Stir constantly until slightly thickened.
  • Whisk a bit of hot mixture into egg yolks to temper, then return to saucepan.
  • Cook for 1-2 more minutes until thick and glossy. Remove from heat.
  • Stir in butter and vanilla until smooth.
  • Pour filling into cooled pie crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
  • Gradually add sugar while beating until stiff, glossy peaks form.
  • Spread meringue over orange filling, ensuring it touches the crust edges to seal in the filling.
  • Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden. Cool completely at room temperature.

Notes

Seal the meringue edges to prevent weeping. Use fresh orange juice for best flavor, but high-quality bottled juice works too. Cool pie slowly to avoid cracks. Store at room temperature up to 4 hours, or in the fridge for 2-3 days. Avoid freezing meringue.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 90mgPotassium: 180mgFiber: 1gSugar: 38gVitamin A: 500IUVitamin C: 40mgCalcium: 40mgIron: 1.2mg
Keyword citrus dessert, fluffy pie, orange meringue pie, pie with meringue
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