Best Orange Meringue Pie Without Condensed Milk Recipes

SOUR ORANGE PIE-COOK'S COUNTRY

Steps:

• For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
• Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
• For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
• Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
• For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.

ORANGE MERINGUE PIE

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.

KEY LIME MERINGUE PIE MADE WITH NO CONDENSED MILK

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.

MY MOM'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
• Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
• Bake in the preheated oven for 25 minutes.
• Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
• Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
• Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.