Simple Orange Pie with Meringue Topping (no-bake!)
Juicy and zesty Orange Pie Recipe that’s a breeze to whip up! Featuring a crumbly graham cracker crust and a lusciously creamy orange filling, this pie is a citrus lover’s dream. Perfect for adding a burst of sunshine to your dessert table, it’s a simple yet delightful treat for any occasion!
Orange pie isn’t just a dessert; it’s a burst of sunshine on your plate! With its addicting filling made from fresh orange juice and zest, every bite is a citrusy delight. The creamy texture of the no-bake filling pairs wonderfully with the easy, homemade graham cracker crust, creating an irresistible combination.
What really sets this orange pie recipe apart is the toasted meringue topping. It’s like a fluffy cloud of sweetness, perfectly complementing the orange flavor. Plus, it’s a cinch to make! Whether you’re new to baking or a seasoned pro, this is one of those easy dessert recipes you’ll come back to time and again.
For more creamy desserts that are easy to whip up, don’t miss these tasty treats: the White Chocolate Orange Macadamia Nut Cookies, Cut Out Orange Sugar Cookies, and the refreshing Strawberry Lemon Tart. And if you love the zesty tang in your baked goods, Mini Key Lime Pies are a must-try. Get ready to indulge in these easy pie recipes that are sure to brighten any day!
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Why You’ll Love This Recipe
Ingredient Notes
Crust Ingredients:
- Graham Cracker Crumbs: Regular or gluten-free, they’re perfect for the base.
- Sugar: Just a touch of granulated sugar for sweetness.
- Salt: A pinch to balance the flavors.
- Butter: Melted unsalted butter binds everything together.
Filling Ingredients:
- Water: Essential for the right consistency.
- Sugar: Granulated sugar to sweeten.
- Egg Yolks: Room temperature, they add richness to the filling.
- Cornstarch: Thickens the filling beautifully.
- Salt: Just a bit, for flavor enhancement.
- Orange Zest: Freshly grated from naval oranges for a zesty kick.
- Butter: Unsalted, for creamy smoothness.
- Orange Juice: Freshly squeezed is best, but bottled works too – just avoid concentrate or added sugars.
- Vanilla: A splash of pure vanilla extract for that aromatic touch.
Topping Ingredients:
- Egg Whites: Whipped to create the fluffy meringue.
- Sugar: To sweeten the meringue.
- Salt: A tiny amount to enhance the topping’s flavor.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
- In a food processor, blend graham crackers, sugar, and salt to crumbs. Mix in melted butter, then press into a 9-inch pie plate and bake for 10 minutes at 350°F.
- For the filling, combine water and 1 cup sugar in a saucepan over medium heat; bring to a boil.
- In a large bowl, whisk egg yolks, cornstarch, salt, and remaining sugar until pale.
- Gradually temper the hot sugar water into the egg yolk mixture.
- Return the mixture to heat, stirring constantly, until it boils and thickens.
- Off the heat, stir in butter, vanilla, orange juice, and zest; pour into pie crust and chill for 4 hours or overnight.
- For the meringue, beat egg whites with whisk attachment until frothy. Add sugar and salt, beating until stiff peaks form, about 10-15 minutes.
- Pipe or pile meringue onto chilled pie; use a torch to toast the meringue lightly.
Tip: Add 1 tsp of orange extract to the filling for a more robust orange flavor.
Substitutions and Variations
- Gluten-Free Option: To make this pie gluten-free, simply use gluten-free graham cracker crumbs for the crust. The rest of the ingredients are naturally gluten-free.
- Dairy-Free Alternative: For a dairy-free version, substitute the butter in both the crust and the filling with a dairy-free butter alternative. Look for one that has a similar texture to regular butter for the best results.
- Citrus Variations: Feel free to experiment with different citrus fruits like mandarin oranges, tangerines, or blood oranges. You can also use lemon juice or lime juice. Each brings a unique twist to the pie.
- Enhance the Flavor: A tablespoon of orange liqueur can deepen the citrus taste, adding a sophisticated note. It’s a simple addition with a big impact.
- Vanilla Twist: Swap vanilla extract with vanilla bean paste for a more intense and aromatic flavor.
- Topping Alternatives: If meringue isn’t your thing, top your pie with whipped cream for a light and airy finish. It complements the citrusy filling beautifully.
Equipment
- Food Processor
- Measuring Spoons and Cups
- Kitchen Scale
- 9-inch Pie Dish
- Medium Saucepan
- Whisk
- Zester
- Mixing Bowl
- Stand Mixer with Whisk Attachment
- Rubber Spatula
- Kitchen Torch
- Piping Bag with 1M tip (optional)
How to Store
In the Fridge: The best way to store any leftover orange pie is in the refrigerator. Keep it in its pie dish and cover it with plastic wrap or aluminum foil. Properly stored, the pie will last for 3-4 days. Remember, the meringue or whipped cream topping may soften a bit over time.
Note: It’s not recommended to leave the pie at room temperature for extended periods, especially if it has a meringue or cream topping. Always return leftovers to the fridge to maintain freshness and texture.
expert Tips
- Prebake the Crust: Always prebake your pie crust for about 10 minutes. This helps to prevent a soggy bottom and ensures a crisp texture.
- Room Temperature Ingredients: For the filling, ensure egg yolks and butter are at room temperature. This helps them blend smoothly into the pie filling without clumping.
- Cook the Filling Thoroughly: Make sure to cook the filling until it’s thick. This is crucial for a set pie that slices beautifully.
- Chill to Set: Allow the pie to chill in the fridge, ideally overnight. This step is essential for the pie to set properly.
- Intensify the Flavor: Add 1 tsp of orange extract to the filling for a more robust orange flavor.
- Garnish Options: Top the pie with fresh orange zest or orange slices before serving for an extra zing and a beautiful presentation.
Frequently Asked Questions
Yes, a pre-made graham cracker crust can be a time-saver and works just as well for this recipe. It’s a great shortcut for those busy days!
While fresh orange juice is recommended for the best flavor, you can use bottled orange juice in a pinch. Just make sure it’s pure juice without added sugars or concentrates.
Absolutely! This orange pie recipe is perfect for making ahead. Just prepare it, let it chill overnight, and it’s ready to serve the next day.
The pie will keep well in the fridge for up to 3-4 days. Be sure to cover it to keep it fresh.
It is not recommended to freeze this orange pie. The texture of the filling and meringue can be adversely affected by freezing and thawing, potentially altering the taste and appearance of the pie.
More Pie Recipes
If you loved this Orange Pie recipe, check out these other great recipes.
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Orange Pie
Equipment
- Food processor
- Measuring Spoons and Cups
- Kitchen scale
- 9-inch pie dish
- Medium Saucepan
- Whisk
- Zester
- Mixing bowl
- Stand Mixer with Whisk Attachment
- Rubber spatula
- Kitchen torch
- Piping Bag with 1M tip (optional)
Ingredients
Crust
- 12 Graham Crackers
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter melted
Filling
- 1 2/3 cups Water
- 1 1/3 cups Granulated Sugar divided
- 4 large Egg Yolks room temperature
- 5 tbsp Cornstarch
- 1/4 tsp Salt
- 2 tbsp Unsalted Butter cubed and at room temperature
- 1/3 cup Orange Juice Freshly Squeezed or Bottled
- Zest of 1 Orange
- 1 tsp Pure Vanilla Extract
Topping
- 4 large Egg Whites
- 1 cup Sugar
- 1/8 tsp Salt
Instructions
Crust
- Preheat the oven to 350°F (175°C). In a food processor, blend the graham crackers, sugar, and salt until the mixture reaches a fine crumb consistency. Add melted butter, and pulse until well combined. Firmly press this mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then set aside to cool.12 Graham Crackers, 2 tbsp Granulated Sugar, 1/2 tsp Salt, 1/2 cup Unsalted Butter
Filling
- In a medium saucepan, combine the water and 1 cup of sugar. Stir over medium heat until the sugar dissolves, then bring to a boil.1 2/3 cups Water, 1 1/3 cups Granulated Sugar
- In a separate large bowl, whisk together the egg yolks, cornstarch, remaining 1/3 cup sugar, and salt until the mixture is pale and smooth. Gradually temper the hot sugar-water mixture into the egg yolk mixture, stirring constantly. Return the combined mixture to the saucepan and continue to cook, stirring continuously, until it comes to a boil and thickens.4 large Egg Yolks, 5 tbsp Cornstarch, 1/4 tsp Salt, 1 1/3 cups Granulated Sugar
- Remove from heat and stir in the cubed butter, vanilla extract, orange juice, and zest. Pour the filling into the prepared crust and chill in the refrigerator for a minimum of 4 hours, or preferably overnight, until set.Zest of 1 Orange, 2 tbsp Unsalted Butter, 1/3 cup Orange Juice, 1 tsp Pure Vanilla Extract
Meringue
- In a clean, dry mixing bowl, beat the egg whites using a whisk attachment on a stand mixer until frothy. Gradually add the sugar and then salt, continuing to beat on high speed for 10-15 minutes, or until the sugar is completely dissolved and stiff peaks form.4 large Egg Whites, 1 cup Sugar, 1/8 tsp Salt
- When ready to serve, spoon or pipe the meringue over the set pie. Use a kitchen torch to gently toast the meringue until golden brown. Once the meringue is toasted, your Orange Meringue Pie is ready to be served. Top with additional orange zest for a decorative touch.
Notes
Gluten-Free Option: To make this pie gluten-free, simply use gluten-free graham cracker crumbs for the crust. The rest of the ingredients are naturally gluten-free. Dairy-Free Alternative: For a dairy-free version, substitute the butter in both the crust and the filling with a dairy-free butter alternative. Look for one that has a similar texture to regular butter for the best results. In the Fridge: The best way to store any leftover orange pie is in the refrigerator. Keep it in its pie dish and cover it with plastic wrap or aluminum foil. Properly stored, the pie will last for 3-4 days. Remember, the meringue or whipped cream topping may soften a bit over time. Note: It’s not recommended to leave the pie at room temperature for extended periods, especially if it has a meringue or cream topping. Always return leftovers to the fridge to maintain freshness and texture.
