Lemon meringue pie is a fan favorite, but this pineapple orange meringue pie should be your number one. It is by far one of the best pies I have ever eaten! The crust is a sweet vanilla almond crumb. It is layered with a creamy and tangy pineapple orange filling and a fluffy toasted meringue topping. It’s refreshing and getting me ready for the warm days ahead!!! I adapted and modified this recipe from Rose Levy Beranbaum.
Another pie recipe that is creamy and sweet is my Banana Cream pie. The crust is flaky and the banana filling hits the spot!
As these quarantine days are brutal and never-ending, I keep on channeling my inner Dorothy and telling myself “There’s no place like June, There’s no place June”. But baking is what is keeping me sane and happy!
How to make Orange Pineapple Meringue pie
The process of making this pie can be daunting, but it doesn’t have to be. I will offer tips and tricks that will help. Below is the process of how to make the orange pineapple meringue pie.
- The Vanilla Almond Crumb Crust
- Making the Orange pineapple filling
- Whip the meringue topping
- Spreading the meringue topping on the filling
- Bake pie until golden brown on top
Now that you have a general idea about the process of how to make this pie, let’s get to the tips and tricks and mistakes to avoid.
the vanilla Almond crumb crust
- I used almond flour for the crumb crust, but you can buy unblanched almonds and toast them evenly on a baking sheet for 7 minutes or until pale gold. Stir once or twice to ensure even toasting and avoid over browning. Cool them completely.
- If you don’t have a food processor (the method I used), you can use the hand method. Put Vanilla wafers in a freezer bag and crush them into fine crumbs with a rolling pin. Use a nut grater to grind the almonds fine, but not powder fine. In a medium bowl, combine the wafers, almonds, sugar, and salt and toss with a fork to blend. Stir in the melted butter and toss to incorporate it.
- Be sure to chill the pie crust to help the butter get firm again.
- Pie shell can be refrigerated for 1 week or frozen for about 6 months.
The Orange Pineapple Filling
- Put and whisk the egg yolks, scant amount of egg whites, sugar, orange pineapple concentrate and pinch of salt in a double boiler.
- If you don’t have a double boiler you can one large sauce pan and one small sauce pan. The small sauce pan should fit into the larger one, but not touching the water.
- Cook over simmering water and stirring until mixture has thickened. It should only pool lightly when dropped by a spoon.
- Immediately scrape orange zest into mixture and let it cool to room temperature. Be sure to stir gently every 15 minutes. If you need it to cool down sooner you can use an ice bath method.
- When making the whip cream make sure it is cold heavy cream. Whip only until it has thickened because it will continue to thicken after it is mixed with the orange pineapple mixture.
- For the filling, it needs to be frozen for a minimum of 5 hours or up to 5 days if not needed right away.
Making the meringue topping
- CWhen making the topping, be sure to use only egg whites, no YOLKS at all. They should also be room temperature. Room temperature egg whites whip faster than cold egg whites and it greater volume. SO this is important.
- Clean mixing bowl before starting. Add in just the egg whites and cream of tartar (this will stabilize your meringue) on medium low until foamy. Turn up speed to medium high only until soft peaks form.
- Once soft peaks have formed, add in your confectioner’s sugar. If adding the sugar before the soft peaks have formed, the egg whites will stretch too much and you will not get your stiff peaks.
SPreading the meringue on the filling
- When spreading the meringue on top of the filling, be sure to bring it right up against the pie crust so that it attaches to the pie crust. This will keep the meringue from shrinking and separating from the pie crust.
- Make swirls and peaks in the meringue before putting under the broiler.
Under the broiler
- Set pie under the broiler for about a minute. Check it at 10 seconds and watch carefully to prevent burning.
- Use can use a torch alternatively if you don’t want to use a broiler.
Serving and storage of the pie
The filling is the most delicious when it is served cold but creamy. A thermometer should read 28 to 32 degrees F. It will require anywhere between 1 to 1.5 hours at room temperature to reach the desired consistency.
It should be stored in an airtight container in the freezer for 3 weeks.
Pineapple Orange Meringue pie
- Kitchen aid stand mixer with whisk attachment
- Home Decor
- Measuring cups and spoons
- 9 in pie pan
- Cuisinart Food processor
- Baking sheet
Vanilla Almond Crumb Crust
- ½ cup almond flour may use unblanched almonds as well and toast them
- 1 cup vanilla wafers crumbs=1 cup; lightly packed
- 1 tbsp granulated sugar
- ⅛ tsp salt
- 4 tbsp unsalted butter melted
Pineapple orange filling
- 2 tsp orange zest loosely packed
- 3½ tbsp egg yolk room temperature
- ¼ cup egg whites room temperature
- ¾ cup granulated sugar divided
- ¼ cup orange juice thawed, concentrate
- ¼ cup pineapple juice thawed, concentrate
- pinch of salt
- 1¼ cup heavy cream cold
- 4 large egg whites room temperature
- ½ tsp cream of tartar
- ⅓ cup confectioners sugar spooned into cup and leveled off
Vanilla Almond Crumb Crust
- With the food processor, process the wafers with the almond flour, sugar and salt until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated.
- Scrape the mixture into the pie plate and, using your fingers, begin by pressing the mixture evenly into the bottom and part way up the sides. To help make the bottom even, use a flat bottom measuring or custard cup to smooth the crumbs over the bottom. To create an attractive top edge, as you press the crumbs against the sides and above the rim, use your forefinger to press against them from the other direction, forming a little ridge of peak. (Chilling the crust for a few minutes firms the butter and makes the task easier). Refrigerate the completed pie shell while making the filling.
Pineapple Orange filling
- In the top of the double boiler, whisk together the egg yolks, 2½ tbsp of the egg whites, and all but 2 tbsp of the sugar, pineapple orange concentrate and salt. (Refrigerate the remaining whites for the meringue).
- Set the double boiler over simmering water (do not let the bottom of the container touch the water). Cook, stirring and scraping the bottom and sides with a silicon spatula, until the mixture has thickened and will pool lightly when a little is dropped on its surface, about 7 minutes. (An instant read thermometer should read no higher than 180-182°F/82-83°C.
- Stir to incorporate the orange zest evenly. Let the mixture cool completely to the touch, gently stirring every 15 minutes, about 1 hour at room temperature.
- Into the bowl of a stand mixer, pour the cream. Add the remaining 2 tbsp of sugar and refrigerate for at least 15 minutes. (Also, cool the whisk beater along side the bowl).
- Starting on a low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until thickened and it mounds very softly when dropped from a spoon. Do not over whip, because the whipped cream will continue to thicken after it is mixed with the pineapple orange mixture.
- With a spatula, stir in about ½ cup of the whipped cream into the pineapple orange mixture to lighten it up. Scrape in the remaining whipped cream and gently but thoroughly fold it into the mixture until only a few streaks remain. Make sure mixture is uniform in color.
- Scrape the filling into the pie shell an smooth the surface evenly with a small offset spatula. The filling will fill the pie shell to just below the rim. Cover it tightly with plastic wrap and freeze for a minimum of 5 hours or up to 5 days.
- In a bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium low speed until foamy. Gradually raise the speed to medium high and beat until soft peaks form when the beater is raised.
- Sift the confectioner's sugar evenly over the surface and continue beating until stiff peaks form when the beater is raised slowly.
- Scrape the meringue on top of the pineapple orange filling. Using a small spatula, spread it evenly into a dome. Bring the meringue right up against the pie crust so that it attaches to the pie crust. (This will keep the meringue from shrinking and separating from the pie crust). Make swirls and peaks in the meringue.
- Place the pie on a baking sheet, set it under the broiler and allow the meringue to turn golden brown. It will take less than a minute. Start checking about 10 seconds and watch it carefully to prevent burning. Remove it from the broiler.
- Immediately return the pie to the freezer for a minimum of 1 hour. If it is in there greater than an hour, cover in plastic wrap.
- Allow pie 1½- 2 hours before it reaches room temperature and then serve. This is when it is an ideal consistency.
Fun fact of the day!
During your lifetime, you’ll eat about 60,000 pounds of food. That’s the weight of 6 elephants. Hmmm….well when you put it like that!
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