Orange Meringue Pie Without Condensed Milk Recipes

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ORANGE LIME PIE WITH MERINGUE TOPPING



Orange Lime Pie with Meringue Topping image

Provided by Sunny Anderson

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

18 cinnamon graham crackers, broken up
1 stick unsalted butter, melted
4 eggs, separated
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 orange, zested
1 lime, zested
1/4 cup sugar
Special equipment: 8-inch springform pan, food processor, stand mixer

Steps:

  • Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
  • In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
  • Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

ORANGE MERINGUE PIE



Orange Meringue Pie image

A nice change from lemon meringue. A unique flavor.

Provided by jowolf2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

1 (9 inch) unbaked pie crust
¾ cup sugar
⅓ cup cornstarch
1 pinch salt
1 cup orange juice
½ cup lemon juice
¼ cup water
4 eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
  • In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
  • When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
  • Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g

KEY LIME MERINGUE PIE MADE WITH NO CONDENSED MILK



Key Lime Meringue Pie Made With No Condensed Milk image

I have this thing about canned condensed milk. Every time I look at the number of calories in the can, I just balk at using it. But I do love Key Lime Pie in spite of the fact that most recipes use the condensed milk. So I was delighted to find a recipe for this favorite without the condensed milk. It may end up having the same number of calories, but I will just feel better knowing I avoided the high-calorie milk. I have not yet tried this recipe; I am saving it for a special occasion. Note that preparation time includes cooling time.

Provided by Lorraine of AZ

Categories     Pie

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

2 cups sugar, divided
1/4 cup cornstarch, plus
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lime juice
1/2 cup cold water
3 eggs, separated
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon grated lime zest
green food coloring
1/4 teaspoon cream of tartar
pastry dough, for a 9-inch pie

Steps:

  • Combine 1-1/2 cups sugar with the cornstarch and salt in a 2-quart saucepan. Add egg yolks, lime juice and cold water. Blend well. Add butter, and gradually add boiling water.
  • Bring to a boil over medium heat and cook 3 minutes, stirring constantly.
  • Stir in zest and food coloring, Remove from heat and cool 20 minutes.
  • Meanwhile, beat egg whites with electric mixer on number 1 speed till frothy. Add cream of tartar and whip until soft peaks form. Continue on number 4 speed, gradually adding remaining sugar, beating until stiff peaks form.
  • Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake 350 degrees for 15 minutes. Cool completely before serving.

ORANGE MERINGUE PIE WITHOUT CONDENSED MILK



Orange Meringue Pie without Condensed Milk image

A change from the popular Lemon Meringue Pie.

Provided by JJOHN32

Categories     Meringue Pie

Yield 8

Number Of Ingredients 13

1 prepared 8 inch pastry shell, baked and cooled
3 ½ tablespoons cornstarch
¾ cup white sugar
1 pinch salt
1 ¼ cups boiling water
2 tablespoons butter
2 egg yolks, beaten
6 tablespoons frozen orange juice concentrate, thawed
4 teaspoons orange zest
2 egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
4 tablespoons white sugar

Steps:

  • Blend cornstarch, 3/4 cup sugar, and salt in a saucepan. Gradually stir in the hot water. Cook over medium heat, stirring constantly until thickened. Reduce heat to low. Cook and stir 5 minutes longer. Remove from heat.
  • Mix butter or margarine, egg yolks, orange juice, and orange rind into the cornstarch mixture. Cook one minute more. Cover entire surface with clear plastic. Let cool just slightly, and pour into the cooled pastry shell. Cool to room temperature.
  • In a clean glass bowl, beat the egg whites with vanilla extract and cream of tartar until foamy. Beat in 4 tablespoons sugar gradually, and continue beating until meringue forms stiff and glossy peaks. Spread meringue in swirls over the filling; be sure to seal to the edge of the pastry.
  • Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or till the meringue is tipped golden brown. Cool to room temperature.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 40.1 g, Cholesterol 58.8 mg, Fat 8.2 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 139.4 mg, Sugar 30.1 g

IT'S A BLOODY ORANGE MERINGUE PIE



It's a Bloody Orange Meringue Pie image

I hope you enjoy this treat, made for RSC #11, its easy, very tasty and looks pretty. It's a little time consuming but well worth the effort.

Provided by Baby Kato

Categories     Dessert

Time 50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon sugar, white
2 tablespoons pecans, coarsley chopped
1/2 cup butter, cold, thinly sliced
3 tablespoons ice water
1/4 cup raspberry preserves, your favorite
3 large egg yolks, seperated
14 ounces sweetened condensed milk (can)
1 tablespoon blood orange rind
1/2 cup blood orange juice
3 large egg whites, seperated
1/4 teaspoon cream of tartar
1/3 cup sugar, white

Steps:

  • Crust.
  • Sift together the flour, salt, sugar and pecans.
  • Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
  • Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
  • Wrap the dough ball in wax paper and chill for 1-2 hours.
  • On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
  • Carefully place dough into pie pan.
  • Trim the dough about 1/4 inch above the rim of the pan.
  • Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
  • Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
  • Filling.
  • Preheat your oven to 350 degrees.
  • Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
  • Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
  • Pour the orange mixture into the prepared crust.
  • Meringue.
  • In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
  • Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
  • Spread the meringue on top of the orange filling making sure to seal the edges.
  • Bake in a 350 degree oven for 12-15 minutes or until golden brown.
  • Watch your pie so that the meringue doesn't burn.
  • Once the pie has cooled, chill for several hours and ENJOY!

Nutrition Facts : Calories 603.4, Fat 27.1, SaturatedFat 14.5, Cholesterol 168.1, Sodium 278.1, Carbohydrate 80.1, Fiber 1.4, Sugar 56.1, Protein 11.9

VELVETY ORANGE GELATIN PIE



Velvety Orange Gelatin Pie image

It's hard to resist this light and fluffy citrus treat. It's easy enough for weeknights but impressive enough for company. Best of all, I can throw the dessert together and set it in the refrigerator a day early. -Jean Shourds of Sault Sainte Marie, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 7

1 package (.3 ounce) sugar-free orange gelatin
1/2 cup boiling water
1 can (14 ounces) fat-free sweetened condensed milk
1 cup reduced-fat sour cream
3 tablespoons grated orange zest
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 graham cracker crust (10 inches)

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange zest. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 321 calories, Fat 11g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 224mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

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Top Asked Questions

How do you make meringue with condensed milk?
For filling, In a medium sized bowl, mix together sweetened condensed milk, orange juice concentrate, and egg yolks with electric mixer until well blended. Pour into crust. For meringue, Whip egg whites with an electric mixer until foamy. Add sugar.
How do you make orange pie crust?
Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
What is orange meringue pie?
Orange Meringue Pie is a delicious spin on a Lemon Meringue Pie! Years and years ago, I came upon an orange meringue pie in the bakery section of a grocery store. Intrigued (because Lemon Meringue is my favorite), I bought it and brought it home to taste.
How do you make orange meringue with egg whites?
For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition. Spoon the meringue over the top of the orange filling, and swirl it into peaks.

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