Tasty Tuesday: Orange meringue pie

Photo by Shelby Mosel 


It’s citrus season and peak time to take advantage of all the sweet and juicy flavors of citrus available in the stores. Orange meringue pie with a dark chocolate crust is a fun twist on an old classic will surprise and impress your friends.


For Crust:

  • 1 cup flour

  • 2 tablespoons sugar

  • 2 tablespoons unsweetened cocoa

  • 2 ½ tablespoons cold butter

  • 2 ½ tablespoons shortening

  • ¼ teaspoon salt

  • Ice water

For Meringue/Topping:

  • 1 cup sugar

  • ⅓ cup cornstarch

  • 1 pinch of salt

  • 1 ½ cups orange juice (freshly squeezed)

  • ¼ cup water

  • 5 eggs separated

  • 4 tablespoons butter, cut into pieces

  • 3 teaspoons orange zest

  • ½ cup diced orange segments

  • ¼ Teaspoon cream of tartar


Preheat oven to 350 degrees Fahrenheit.

How to make the crust:

  • First, make the crust. Combine the flour, sugar, cocoa and salt in a bowl with a mixer or combine in a food processor.

  • Break up the shortening and butter into smaller pieces and drop into the mixture. Combine together until the mixture is crumbly and everything is well distributed.

  • Sprinkle in the ice water while mixing, stop when the dough starts to come together.

  • Turn the dough out on a lightly floured surface, do this until it makes up a flat disk and then wrap in plastic and refrigerate for 30 minutes.

  • Roll the dough on a floured surface and then fit dough into your pie pan and trim the edges.

  • Place crust back into the refrigerator while you make your pie filling.

How to make the filling:

  • In a small saucepan, stir together ¼ cup sugar, cornstarch and salt.

  • Mix in the orange juice and water.

  • Whisk in the egg yolks.

  • Cook over medium heat, stirring frequently until thick and bubbly (around 5 minutes)

  • Remove from heat and stir in butter, orange zest and diced orange segments.

  • Pour into your pie crust, cover with plastic wrap and set aside to cool.

  • When pie filling has cooled to room temperature it is time to make the meringue.

  • In a large bowl, beat (room temperature*) egg whites until foamy.

  • Slowly add ½ cup sugar and cream of tartar, continuing to beat until stiff peaks form.*if you lift your beater/whisk straight up the egg whites should form a sharp peak that holds its form

  • Spread over pie, making sure that the meringue completely covers the filling and meets the edges of the pie crust

  • Bake in the oven until meringue topping is golden brown, around 15 minutes.

* Beating eggs at room temperature will make creating the meringue a much easier process

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