Orange Meringue Pie Is Easy and Delicious

As I was resorting the items in my refrigerator to jot down what I needed before making a new week’s grocery store shopping list, I saw too many forgotten oranges. I didn’t want them to go bad so I decided to make my orange meringue pie recipe. This pie is a great takeoff on lemon meringue, only saturated with orange flavor from the fruit’s juice and intensified further through its grated rind.

I don’t consider this meringue pie a complicated recipe to make. All you need to worry about is cooking up the filling, beating the leftover egg whites with a bit of salt and sugar to make the meringue before depositing it into your pre-baked pie shell.

If you want to save money from buying an already made pie crust or risk the grief from accidentally overworking a shortening-based pie crust dough, I hope that you give my oil pie crust a try. You may be skeptical at how such as oily dough could turn out what I consider perfectly every time with a flaky crust, but it is the only one I ever will make again. Sampling it for yourself will turn you into a believer of this recipe’s awesomeness as well to make a wonderful addition to your recipe box.

Using my oil pie crust simplifies the amount of effort involved in preparing this particular pie. You just make my crust recipe and bake it first before pouring in the cooked pudding like filling before finally topping with meringue for a quick return to the oven to gently brown the meringue.

Orange Meringue Pie

10-inch pie shell or one recipe of my oil pie crust
1-3/4 cups of sugar
½ cups of cornstarch
2 cups of water
4 large egg yolks
1/4 cup of butter or margarine
3 teaspoons of grated orange rind
1 cup of orange juice

Meringue

4 large egg whites
1/8 teaspoon of salt
1/4 cup of sugar
1 teaspoon of vanilla extract

To Prepare the  Pie Filling:

Mix the cornstarch with the water, yolks, orange juice, and sugar in your saucepan and cook over medium heat until the mixture thickens and starts to boil.

Remove from the heat and stir in the butter and grated orange rind before pouring in your pre-baked pie crust that is waiting for its meringue and a brief return trip to your oven.

To Prepare the Orange Meringue:

Beat the egg whites and salt with your electric mixer until it starts to get foamy. Gradually start adding sugar, a little at time if you want to prevent it from falling. Add the vanilla next. Keep beating the sugar in until you form stiff peaks of meringue.

Top the pie with the meringue and send back to your 400-degree oven for about 10 minutes until it starts to gently brown.

Allow your pie to cool at room temperature before covering in your pie container and refrigerating.

ENJOY!