This Creamsicle meringue pie will become your new favorite meringue pie. The combination of orange and vanilla will take you back to memories or your favorite childhood treat.
What I love about this meringue pie is the amazing combination of Mandarin orange and vanilla flavors.
Plus, I love that this pie reminds me of one of my favorite ice cream truck treats, the Creamsicle.
This pie is creamy yet light. The filling is made with milk, sugar, vanilla, and egg yolks, with a little added butter at the end. On its own, it would be an incredible custard or a base for an ice cream.
You make the meringue with the corresponding egg whites along with some powdered sugar.
You can use either your favorite standard pie crust recipe or Graham cracker pie crust to make it!
While I used a Mandarin orange for the zest and juice in this pie, any orange will work for making this pie.
True confession: This is the first time I've ever made a meringue pie! Please forgive any imperfections. The pie was still amazing.
Tips I've learned for making a meringue pie:
Be sure to spread the meringue all of the way to the edges so that it meets the pie crust. You don't want any gaps.
Allow enough time for the pie to chill after baking so that the custard can set up, typically about 4 hours.
While this recipe calls for adding powdered sugar to the meringue, which usually contains some additional starch, if you are making one with granulated sugar, be sure to add cream of tartar to the meringue.
Be sure to separate the eggs while they are cold. It makes it so much easier.
Don't be afraid to add the meringue on top of the warm filling. Spread it carefully to the sides of the pie and add a few swirls and swooshes before baking!
I'm very excited to be participating in another Pi(e) Day hosted by The Redhead Baker. Past contributions include:
- 2020 - Air Fryer Mini Berry Pie
- 2019 - Mexican Chicken Pie
- 2018 - Chocolate Mint Pie
How far past 3.14 can you recite Pi?
Be sure to check out everyone's Pi(e) day recipes:
More Recipes for Pi(e) Day
- Chocolate S'mores Pieby The Redhead Baker
- Cinnamon Swirl Apple Pieby Amy's Cooking Adventures
- Sweet Potato Pecan Pieby West Via Midwest
- Carrot Tartby A Day in the Life on the Farm
- Banana Meringue Pieby Cheese Curd in Paradise
- Rhubarb Custard Pieby Hostess at Heart
- Irish Cream Pie with Pretzel Crust & Whiskey Caramelby The Spiffy Cookie
- Lime Avocado Coconut Pieby Savory Moments
- Lattice Top Strawberry Pieby Magical Ingredients
I love recipes with the Creamsicle theme, including mini orange creamsicle shots, creamsicle cupcakes, and orange cream ice pops. Plus, anyone who remembers Orange Julius will love the flavors in this pie.
Note: This recipe begins with a pre-baked pie crust, either flaky or Graham cracker. I used a Pillsbury pie crust, which I baked with pie weights for 10 minutes at 425 degrees F, and then for 10 minutes at 350 degrees after removing the pie weights.
Creamsicle Meringue Pie
Yield: 8 servings
Author: Karen's Kitchen Stories
This Creamsicle meringue pie will become your new favorite meringue pie. The combination of orange and vanilla will take you back to memories or your favorite childhood treat.
Ingredients
- 1 recipe of your favorite flaky pie crust or Graham cracker pie crust, pre-baked in a 9-inch pie pan.
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- Two pinches of salt
- 4 eggs, separated
- 2 cups whole milk
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 1/2 teaspoon pure vanilla extract
- 2 tablespoons butter
- 1/4 cup confectioner's sugar
Instructions
- In a 2 to 3 quart saucepan, add the sugar, cornstarch, and a pinch of salt.
- In a bowl, whisk together the egg yolks, milk, and orange juice.
- Add the milk and egg mixture to the saucepan and cook the ingredients over medium heat, whisking constantly, until the mixture thickens and boils, about 10 minutes.
- Add the vanilla extract and butter and stir. Remove from the heat and set aside.
- Beat the egg whites in a stand mixer until they are foamy. Slowly add the sugar and beat on high until the egg whites form stiff peaks.
- Place the pie pan onto a baking sheet and pour the egg mixture into the crust.
- Cover the filling with the meringue, making sure the meringue is spread all of the way across the top of the pie and is in contact with the crust. Make any swirls you like!
- Bake the pie for 15 minutes until the meringue is lightly browned.
- Cool the pie on a rack. When it reached room temperature, cool in the refrigerator for at least 4 hours. Serve cool.
https://www.karenskitchenstories.com/2021/03/creamsicle-meringue-pie.html
Karen's Kitchen Stories
pie, meringue pie, creamsicle
Pie, dessert
American
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