Blood Orange Meringue Pie

Sub in blood oranges for the traditional lemon for a fun twist on classic meringue pie.

One of the biggest dessert holidays is approaching on March 14: Pi Day (3.14). This year, add a new spin to a classic by subbing in fresh blood orange for lemon in a meringue pie.

Blood Orange Meringue Pie

Yields | 8 servings |

Crust

  • 1 pie dough crust (or recipe here)

Filling

  • 1¼ cups granulated sugar
  • ¼ cup cornstarch
  • 3 Tbsp all-purpose flour
  • ¼ tsp kosher salt
  • 1½ cups water
  • 3 egg yolks, beaten
  • 2 Tbsp unsalted butter
  • 1 tsp blood orange zest (from about 1 blood orange)
  • ⅓ cup blood orange juice, strained (from about 4 blood oranges)

Meringue

  • 8 Tbsp granulated sugar, divided
  • 1 Tbsp cornstarch
  • ½ cup cold water
  • egg whites
  • ¾ tsp vanilla extract

| Preparation  Pie Crust | Preheat oven to 400°F and blind bake your crust in a pie dish for 12 to 15 minutes until golden brown. Add either dry beans or rice (separated with parchment paper) to weight down crust, and/or poke holes in the pie dough with a fork. Once removed, allow to cool.

Preparation  Filling | In a large saucepan over medium heat, add sugar, cornstarch, flour and salt and mix well. Slowly stir in water, whisking constantly to create a smooth texture. Cook until very thick and bubbling. Once bubbling, turn heat to low and stir for an additional 1 to 2 minutes.

Pull saucepan from heat and pour 3 to 4 spoonfuls of hot mixture into bowl of beaten egg yolks. Mix thoroughly, then pour mixture into saucepan, whisking gently, but constantly. Bring mixture to a low boil. Remove saucepan from heat.

Add butter and blood orange zest. Stir until butter has thoroughly melted. Slowly add blood orange juice until combined (mixture should be a shade of purple-pink), taking care not to over-mix. Pour filling into cooled pie crust. Set aside while you prepare meringue. 

Preparation  Meringue | In a small saucepan over medium-low heat, add 2 tablespoons sugar and cornstarch. Slowly pour in cold water; whisk slowly until smooth and bring to a boil. Stir until mixture is clear and thick. Remove from heat, place to the side to cool.

In a very clean, very dry mixing bowl, using a whisk or the whisk attachment on your mixer, beat egg whites and vanilla on a medium speed until soft peak form. Increase speed to high and add remaining sugar 1 tablespoon at a time. Stir in cooled cornstarch-sugar mixture, then add the mixture into the meringue, beating on high until stiff peaks form. Use meringue immediately.

Assembly | Preheat oven to 350°F. Spread meringue evenly over blood orange pie filling, making sure the meringue touches all edges of the crust. You can also pipe some meringue on top for presentation, if desired. Bake pie for 22 to 25 minutes or until meringue is golden.

Cool pie on a wire rack for 1 to 2 hours. Refrigerate for at least 3 hours before serving.