Robert E. Lee's Orange Pie

Robert E. Lee's Orange Pie

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  SAUNDRA

“Zesty orange custard topped with fluffy meringue. This is such an old recipe. Hope you like it.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 450 degrees F (225 degrees C).
  2. In a medium bowl, beat together egg yolks and 1/2 cup sugar until mixture is thick and lemon-colored. Add flour, melted butter, grated orange rind, and orange juice. Mix thoroughly, then pour into pastry shell.
  3. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 25 minutes, until custard is set.
  4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Return to oven for 10 minutes, until meringue is golden brown. Cool before serving. Garnish with orange slices.

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Reviews (17)

Rate This Recipe


This was good but the meringue really overwhelmed the orange custard. I think next time I would double the amount of orange custard so it is a thicker pie. The filling was kind of thin and the meringue was more than twice as thick. It didn't have the orange flavor I was expecting.



I'm not the biggest fan of meringue so instead of using it, I placed the orange segments decoratively over the orange custard, sprinkled some suger over the top and caramalised it. A great recipe for those who have a sweet tooth



this was a good pie. everyone comented on it. i do have to agree with other people that the filling recipe needs to be doubled.

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 151 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Lemon Sponge Pie I


next recipe:

Egg Custard Pie III