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    You are in: Home / Recipes / Sherrybeth's Orange Meringue Pie Recipe
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    Sherrybeth's Orange Meringue Pie

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Sherrybeth's Note:

    Once upon a time I got really creative and decided that as much as I loved Lemon Meringue Pie, there should be some way to make another "citrus" type pie and I really wanted after numerous attempts, you get the benefit of my experiment.

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    Units: US | Metric

    • 1 (9 inch) pie shells, which you have baked until lightly brown


    • 1 cup sugar
    • 4 tablespoons cornstarch
    • 1 1/3 cups orange juice (not concentrate)
    • 2 large egg yolks
    • 2 tablespoons butter



    1. 1
      In saucepan, mix sugar and cornstarch.
    2. 2
      Gradually add orange juice, while heating over medium heat.
    3. 3
      Stir until thickened. Boil one minute.
    4. 4
      Take 1 cup of hot mixture and mix with egg yolks.
    5. 5
      Return the egg yolk and sugar mixture to saucepan.
    6. 6
      Stir well and boil one more minute, stirring constantly.
    7. 7
      Blend in butter and pour into pie shell.
    8. 8
      Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
    9. 9
      Spoon meringue on top of pie and bake for 10 minutes at 375°.
    10. 10
      Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.

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    Ratings & Reviews:

    • on May 26, 2008


      I cannot find my cookbook with the recipe for orange meringue pie and came across this one. Family is devouring this pie! I made this recipe 1 1/2 size to fill a deeper 9 1/2" crust, filled it perfectly. I like a bit tarter pie so added about 1 tbsp lemon juice and zest from one orange. will probably reduce the sugar a little next time, but even if I forget, it is well loved. Thanks for the recipe.

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    • on April 12, 2007


      I have only one complaint about this pie, I should have made two! it was gone in a flash, I used fresh orange juice and also add in 2 teaspoons orange extract to the filling, I was lucky to get only a very small piece, my DS and DH gobbled it up in no time flat, so I am going to make another very soon, thanks for a great recipe hon!....Kitten:)

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    • on April 09, 2007


      Delicious! Added this as a last minute dessert for Easter dinner and was so glad I did. I can really only rate the filling because I used a graham crust and Meringue from Powdered Egg White. Had a bunch of organic oranges to use, and the juice was delicious and pretty sweet, but gave the pie such a lovely orange flavor and color. Wasn't paying attention to the recipe and added the egg yolks to the cold sugar/OJ mixture, then cooked as directed, and it came out fine. I did refrigerate before serving, but it would be delicious either way. Thanks so much for sharing your recipe!

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    Read All Reviews (4)


    Nutritional Facts for Sherrybeth's Orange Meringue Pie

    Serving Size: 1 (118 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 318.7
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 4.1 g
    Cholesterol 60.0 mg
    Sodium 153.9 mg
    Total Carbohydrate 51.4 g
    Dietary Fiber 0.9 g
    Sugars 36.4 g
    Protein 3.2 g

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