Orange Custard Cream Pie
Orange custard cream pie with sweetened condensed milk, fresh orange juice, and orange liqueur topped with golden Swiss meringue. A citrus twist on classic cream pie.
YIELD
6 servingsPREP
25 minCOOK
25 minREADY
50 minThis orange custard pie gets its silky filling from sweetened condensed milk mixed with egg yolks, fresh orange juice, and a splash of orange liqueur. Grand Marnier, Cointreau, or Triple Sec all work here, each adding a slightly different orange character that bakes into a smooth, citrus-bright custard.
The filling comes together without any stovetop cooking. Just stir and pour into a pre-baked shell. The oven does the rest, setting the custard in about 15 to 20 minutes. You want it just barely set with a slight jiggle in the center. It firms up as it cools.
The meringue on top uses a Swiss method: egg whites and sugar get warmed together over simmering water until the sugar dissolves, then whipped to soft peaks. This gives you a meringue that’s more stable and less weepy than the raw-sugar method, and it browns into beautiful golden swirls under the high heat.
Kitchen Tips
- Use your finger to test the sugar in the meringue mixture. Rub a bit between your fingertips. If it feels gritty, keep warming. Dissolved sugar means no beading on top later.
- Spread the meringue all the way to the crust edges to seal the filling completely. Gaps let moisture escape and cause the meringue to shrink.
- Watch the meringue closely under the broiler heat. Five minutes at high temperature goes from golden to scorched fast.
- Cool completely at room temperature before refrigerating. Rapid cooling causes condensation under the meringue.
Variations
- Skip the liqueur and add extra orange zest for an alcohol-free version with even more citrus punch.
- Use a graham cracker crust instead of pastry for a more casual presentation.
- Top with fresh orange segments and a dusting of powdered sugar instead of meringue for a lighter finish.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
To make the filling, stir together the milk, egg yolks, orange juice and orange liqueur.
Pour into the prepared pie shell and bake for 15 to 20 minutes, until just set.
Remove from the oven and turn the heat to 450℉ (230℃).
To make the meringue, combine the egg whites and sugar in a metal bowl.
Set in a pan of simmering water (or place the pan directly over lowest heat if desired) and stir for a minute or two (your clean index finger is t;he best tool for stirring) until the sugar has dissolved and the mixture is warm.
Remove from heat, add the cream of tartar and salt, and beat until the meringue stand in soft peaks.
Spread over the pie and return to the oven for about 5 minutes, until golden.
Cool to room temperature.
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