Robert E. Lee's Orange Pie Recipe -
Robert E. Lee's Orange Pie Recipe
  • READY IN 1 hr

Robert E. Lee's Orange Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2006

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

Most Helpful Critical Review
Jun 23, 2003

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.


23 Ratings

Mar 22, 2010

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.

Feb 01, 2011

I enjoyed my pie but I did double the orange and meringue I used 6 yolks, 3/4 cup sugar, 4 tbs flour, 2 tbs butter, 2 tbs zest, 2 cup orange juice for the orange pudding. The meringue was made of 6 egg whites and 8 tbs sugar. I kept the cooking time the same but plan on covering the edges of the crust with tin foil for 25 minutes, then remove and let the pie bake for 10 more minutes. Make sure when you put the meringue on it touches the crust edges or it will shrink. The meringue was the perfect amount for me, but I love meringue. I made the french pastry crust recipe from allrecipes and it came out thicker than I wanted but was perfect for this pie. The orange pudding was watery after setting but the thicker crust soaked it right up. I plan on baking the pie a little longer next time but the crust edges were too brown to try this time. I used honeybell oranges which are in season right now. The tart and sweet orange made the flavor perfect.

Aug 29, 2002

This is a great pie. I even baked it with the merangue at l0,000 feet and it turned out!! Used a graham cracker crust which turned out well. Thanks again!!

Dec 23, 2006

This pie was pretty good, but the layer of orange filling was too thin. If I make it again, I will probably double the filling ingredients.

Aug 02, 2004

I jut did not care for the taste. it reminded me a lot of chess pie. the orange flavor was just waaaaay to sweet. I am just used to having a citrus pie with a "tangy" flavor . there was nothing like this here just sweetness. will not be making again

Nov 15, 2002

This recipe is very easy and very good. I don't usually like meringue pies, but this one is unique and delicious. Oranges are abundant this time of year, so I was looking for something using fresh orange. This fit the bill. There is no wonder this pie recipe has been around so long!


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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