Below you will find tips and tricks to help achieve the best results possible!

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Ingredients

Pie Crust – I use traditional pastry pie crust for this recipe. Refrigerated pie crust dough is easy to work with and provides a nice flakey base for this pie.

Orange juice – use concentrated orange juice found in the frozen section of the grocery store. Thaw concentrate, measure, and add to the filling. Do not use fresh orange juice in this case as the filling will be too runny and the pie will not set.

Limes – the lime juice helps to thicken the filling and give the pie an extra punch of flavor. The tart lime juice compliments the sweet orange flavor. Freshly squeezed lime juice is recommended.

Zest – zest is the orange outside portion of the fruit. You just want to grate the orange peel and not the bitter white pith underneath.

Topping – I topped this pie with  meringue around the edge of the crust. You could also top with whipped cream or whipped topping (such as Cool Whip).

Supplies Needed

9-inch pie plate

Mixing bowl and whisk

Grater or microplane

Citrus juicer (optional)

Tips and Tricks

Blind bake your pie crust. This means partially baking your pie crust before adding the filling. That is because the bake time on this pie is fairly short and you want to make sure your crust is completely cooked. Therefore, you bake it empty (also called blind baking) and then add your filling and bake further.

Juice limes with a juicer or by hand. Make sure to remove any seeds.  

One of the most important tips is to chill the pie. The pie needs to be cooled and then chilled for a least 4 hours. Refrigerating overnight is better. Loosely cover the pie in foil or plastic wrap to avoid sticking and ruining the top of the pie.

I like to chill the pie without the topping. Add topping when getting ready to serve. It also makes for easier transport when sharing the pie at a BBQ or party when you add the topping after it has chilled. You can also serve the topping on the side.

For decoration garnish the pie with extra orange zest, slices of orange, or candied orange peels.

Variations

You can use frozen pie crusts or your favorite from-scratch pie crust recipe. Experiment by using a cookie crust or graham cracker crust, if you prefer. A chocolate cookie crust would go well with the orange filling.

Top pie with whipped cream, meringue, or a tub of whipped topping. You can decorate the edge of the pie only and leave some of the filling visible or you can cover the entire pie with topping.