Sherrybeth's Orange Meringue Pie

Brighten up your dessert table with Sherrybeth's Orange Meringue Pie, a citrusy twist on the classic lemon rendition. This pie features a buttery graham cracker crust that perfectly complements the velvety orange custard filling, made with fresh orange juice and zest for an irresistible burst of flavor. Topped with a fluffy, caramelized meringue that’s whisked to glossy perfection, this pie is a show-stopping treat for any occasion. With its balance of sweet and tangy notes and stunning presentation, Sherrybeth's Orange Meringue Pie is a delightful dessert that’s sure to impress. Perfect for holidays, summer gatherings, or simply indulging your love of all things citrus, this pie will quickly become a family favorite.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 1 stick Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 1 cup Fresh orange juice
• 1 tablespoon Orange zest
• 0.75 cup Granulated sugar (for filling)
• 3 tablespoons Cornstarch
• 4 Egg yolks
• 1 cup Water
• 2 tablespoons Unsalted butter
• 4 Egg whites
• 0.5 cup Granulated sugar (for meringue)
• 0.25 teaspoon Cream of tartar

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until well combined.

Step 3

Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Bake for 8 minutes, then set aside to cool.

Step 4

In a medium saucepan, whisk together the orange juice, orange zest, 3/4 cup of sugar, cornstarch, and water over medium heat. Cook, stirring, until the mixture thickens and begins to bubble.

Step 5

Remove the saucepan from heat. Stir in 2 tablespoons of unsalted butter.

Step 6

In a small bowl, lightly whisk the egg yolks. Gradually add a few spoonfuls of the hot orange mixture into the yolks while whisking constantly to temper them.

Step 7

Return the tempered egg yolk mixture to the saucepan and cook for an additional 2-3 minutes over low heat, stirring constantly, until the filling is thick and glossy.

Step 8

Pour the filling into the prepared crust and spread evenly.

Step 9

In a clean bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.

Step 10

Gradually add 1/2 cup sugar to the egg whites while continuing to beat on high speed until stiff, glossy peaks form.

Step 11

Spread the meringue over the orange filling, ensuring it touches the edges of the crust to seal.

Step 12

Use a spoon to create decorative peaks and swirls in the meringue.

Step 13

Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

Step 14

Cool the pie to room temperature, then chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts

Serving size	(1342.5g)

Amount per serving	% Daily Value*
Calories	3434.9

Total Fat 153.2g	0%
Saturated Fat 83.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1047.6mg	0%
Sodium 1352.9mg	0%
Total Carbohydrate 488.1g	0%
Dietary Fiber 7.0g	0%
Total Sugars 359.4g
Protein 40.1g	0%

Vitamin D 73.2IU	0%
Calcium 270.7mg	0%
Iron 9.1mg	0%
Potassium 1205.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 4.6%

Carbs: 55.9%