Orange Pie
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!
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
Serve: Once the meringue is toasted, your Orange Meringue Pie is ready to be served. Enjoy this delightful dessert with its crisp crust, creamy citrus filling, and fluffy meringue topping.
Note: For the best results, ensure all ingredients are at room temperature before beginning the recipe.
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.
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.
Nutrition
Serving: 1sliceCalories: 411kcalCarbohydrates: 67gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 108mgSodium: 342mgPotassium: 79mgFiber: 1gSugar: 54gVitamin A: 474IUVitamin C: 4mgCalcium: 30mgIron: 1mg
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