Easy Blood Orange Meringue Pie
This Blood Orange Meringue Pie is an exotic twist on the Classic Lemon Meringue! It is as beautiful as it is delicious and oh so easy to bake.
Ingredients
For the crust:
- 1 1/4 cups Flour
- 1/2 cup Butter chilled
- 1/2 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 cup Cold Water
- 4 Egg Yolks reserving the whites for the meringue
For the filling:
- 1 -14 oz. can Sweetened Condensed Milk
- 2 teaspoons Blood Orange Zest
- 1/2 cup Blood Orange Juice about 1 1/2 oranges
For the meringue:
- 4 Egg Whites
- 6 tablespoons Sugar
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Vanilla
Instructions
- Preheat your oven to 375 degrees F.
- Use a food processor to beat your chilled pie crust ingredients and roll out onto a floured surface.
- Add to a pie plate and brush with butter. Add pie weights and pre-bake for about 10 minutes.
- You could also skip this step by using a pre-made pie crust and pre-baking in the same way.
- Once your pie crust is out of the oven, reduce the oven temperature to 325 degrees F.
- For the filling, whisk together the egg yolks, condensed milk, blood orange zest and juice. Add to the warm pie crust.
- For the meringue, use room temperature egg whites. Do not use cold eggs. Add the egg whites to a Kitchen-Aid mixer and blend on high.
- Slowly add your vanilla, sugar, cream of tartar and salt. Add small amounts at a time.
- Continue to whip until stiff peaks form.
- Spoon the meringue on top of the pie filling.
- Be sure that your meringue completely covers it and touches the pie crust around the entire perimeter.
- Bake for 20 minutes, until your meringue is light to golden brown.
- Allow to cool and serve the same day.
- This Blood Orange Meringue Pie will keep for around 2-3 days in the refrigerator.