Florida Orange Grove Pie

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Servings: 8 Difficulty: Advanced
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A vibrant, citrus-forward meringue pie with a rich orange curd filling and toasted walnut crunch.
Florida Orange Grove Pie recipe image
Florida Orange Grove Pie recipe image
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Florida Orange Grove Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 970.6

Description

This elegant Florida Orange Grove Pie captures the essence of fresh citrus season. The base is a crisp, golden meringue that provides a delicate crunch, contrasting beautifully with the smooth, tangy-sweet orange curd filling made from real Florida oranges and lemon juice. Topped with airy whipped cream and finely crushed walnuts, every bite offers a perfect balance of textures and bright, refreshing flavors. It is a sophisticated yet approachable dessert that shines at summer gatherings, holiday dinners, or as a special weekend treat. The combination of sweet meringue, tart filling, and nutty garnish makes this a memorable finale to any meal.

Ingredients

Directions

  1. Preheat oven to 275&# 194;°F (135ðC).
  2. In a large, clean bowl, beat egg whites until foamy.
  3. Add cream of tartar and continue beating until stiff peaks form.
  4. Gradually add 1 cup of the granulated sugar, beating continuously until glossy and stiff.
  5. Spread the meringue evenly onto the bottom of a 9-inch pie plate, creating a rim around the edges.
  6. Bake for 1 hour until the meringue is dry and lightly golden.
  7. Remove from oven and let cool completely on a wire rack.
  8. Meanwhile, juice the 5 Florida oranges to yield approximately 1 cup of fresh juice.
  9. In a medium saucepan, combine egg yolks, remaining 1/2 cup granulated sugar, lemon juice, grated orange rind, and salt.
  10. Whisk over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not boil.
  11. Remove from heat and let the filling cool slightly.
  12. Pour the orange filling into the center of the cooled meringue crust, smoothing it over but leaving a border of meringue visible.
  13. Refrigerate the pie for at least 4 hours, or up to 12 hours, to set the filling.
  14. Just before serving, whip the heavy cream until soft peaks form.
  15. Top the pie with mounds of whipped cream and sprinkle with finely crushed walnuts.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 970.6kcal
% Daily Value *
Total Fat 55.5g86%
Saturated Fat 27.6g138%
Cholesterol 132.0mg44%
Sodium 704.5mg30%
Total Carbohydrate 112.8g38%
Dietary Fiber 4.5g18%
Sugars 106.3g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the bowl and beaters for the meringue are completely grease-free for best volume.

The meringue crust can be made a day ahead and stored in an airtight container at room temperature.

Use fresh orange juice for the best flavor; bottled juice may alter the taste and acidity.

If the meringue weeps, ensure the filling is not too hot when added to the crust.

Store leftovers in the refrigerator for up to 3 days.

Keywords: orange pie, meringue dessert, citrus pie, florida oranges, walnut topping, orange curd, whipped cream, baking, dessert recipe, summer dessert, fruit pie, eggnog pie alternative, vegetarian dessert, easy pie, citrus flavor, holiday dessert
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