This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Mar 14, 2021

Creamsicle Meringue Pie

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. 

Creamsicle Meringue Pie




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! 

Creamsicle Meringue Pie with mandarin oranges




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:

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


Creamsicle Meringue Pie with mandarin oranges and flaky pie crust



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

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

  1. In a 2 to 3 quart saucepan, add the sugar, cornstarch, and a pinch of salt. 
  2. In a bowl, whisk together the egg yolks, milk, and orange juice. 
  3. 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. 
  4. Add the vanilla extract and butter and stir. Remove from the heat and set aside. 
  5. 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. 
  6. Place the pie pan onto a baking sheet and pour the egg mixture into the crust. 
  7. 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! 
  8. Bake the pie for 15 minutes until the meringue is lightly browned. 
  9. Cool the pie on a rack. When it reached room temperature, cool in the refrigerator for at least 4 hours. Serve cool. 
pie, meringue pie, creamsicle
Pie, dessert
American
Did you make this recipe?
Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories
Created using The Recipes Generator



How to stay up to date with Karen's Kitchen Stories? 


Be sure to follow me on Facebook. Do you like taking photos of the food you make? You can also join my Facebook food photo sharing group (you don't have to be a blogger).

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.

Check out my Amazon Store for some of my kitchen toys. 

Finally, please follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Would you like to comment?

  1. Gosh, this just looks so refreshing and delicious. I cannot wait to make it.

    ReplyDelete
  2. I see no imperfections Karen....it is absolutely gorgeous and sounds amazing.

    ReplyDelete
  3. What a terrific pie, Karen! We recently had orange sherbet and I was telling my kids about creamsicles - I love them, so this is a must-try for me!

    ReplyDelete
  4. Wow-- I cant believe I can have creamsicle in a pie... All of the ingredients I had so I made it up last night... If it tastes half as good in the pie as the spoonful of it I tried while pouring it into the crust Im going to need to make another one... its amazing!

    ReplyDelete
  5. Wow! The pie looks delicious! creamsicle....love the idea of it in a pie.

    ReplyDelete
  6. I am in love! This looks like my kind of pue 😍

    ReplyDelete

I would love to hear from you!