Orange Creamsicle Pavlova Pie is a delicious orange dessert made with a meringue pie crust topped with fluffy vanilla whipped cream and bright citrusy orange curd.
Jump to:
Pavlova pie recipe with meringue pie crust
Pavlova is an Australian dessert that’s gained widespread worldwide popularity. Australian pavlova recipes are made with egg whites and sugar. The meringue is baked slowly until the pavlova is chewy and marshmallow like in the center and crisp on the outside.
Baked freeform pavlovas hold their shape thanks to the low slow bake and long cooling time in the oven.
This pavlova pie is inspired by traditional pavlovas. But this recipe uses a quicker baked meringue pie crust instead of the typical free form pavlova shell.
Once cooled the meringue is topped with freshly whipped cream and citrus curd made with the leftover egg yolks. The combination of creamy vanilla and bright orange make it taste like a classic orange creamsicle.
Best pavlova toppings
Orange desserts are perfect for winter when citrus is in season. But you can make a seasonal citrus pavlova pie with other winter pavlova toppings too. Like lemon which results in a delicious version of lemon meringue pie like most people have never seen before. Or make blood orange pavlova, cranberry orange pavlova or use any pavlova topping you’d like!
The best pavlova toppings are anything that contrasts the chewy pavlova like fresh fruit, fruit purees, citrus curds and fluffy whipped cream. You can also make a cheesecake pavlova instead using your favorite no bake cheesecake filling in place of the whipped cream.
Because the pavlova is sweet and citrus curd is sweet I typically like to go less sweet with the whipped cream. A tablespoon or two of confectioners sugar per cup of cream should be plenty.
You can also make other seasonal pavlovas like strawberry or cherry pavlova in the spring, or make a black forest pavlova (cherry chocolate pavlova). Blackberry, raspberry or blueberry pavlova are delicious in summer. Or try making an autumn pavlova like an apple pavlova or even caramel pavlova.
However you choose to top this pavlova pie with meringue crust I know you’re going to love it!
Ingredients
- Orange juice – fresh squeezed orange juice will add the best flavor.
- Lemon juice – a bit of tart lemon gives the orange curd the amount of acidity it needs.
- Orange zest
- Large eggs –
- Granulated sugar – for the orange creamsicle curd
- Confectioners sugar – to sweeten and stabilize the whipped cream
- Butter – cold, sliced
- Vanilla extract – to add a bit of creamsicle flavor to both the orange curd and the whipped cream.
- Cream of tartar – helps the egg whites whip up into meringue
- Cornstarch – to dust over the greased pie dish and also in the meringue pie crust.
Step by step instructions
- Make meringue crust. Separate egg whites and yolks. Whip egg whites with sugar and cream of tartar to stiff peaks, then spread in a greased pie dish and bake in a preheated 275 degree Fahrenheit oven for about 1 ½ hours. Then reduce heat to 200 degrees and continue baking for another hour. Turn off oven and allow crust to cool in oven for at least 30 minutes. Remove and allow to cool.
- Meanwhile make orange creamsicle curd combining the egg yolks with reduced fresh squeezed orange juice, lemon juice, vanilla extract and sugar over medium high heat until thick. Then whisk in cold butter and store refrigerated until cold and completely thickened.
- When ready to serve make vanilla whipped cream. Whip cold heavy cream with just a little bit of confectioners sugar to add a hint of sweetness and also help stabilize the whipped cream.
- Carefully spread the whipped cream over the bottom and slightly billowing up the edges of the meringue pie crust.
- Using the back of a spoon make a well in the center of the pie and spoon the creamsicle orange curd inside. Note – If you’d prefer to make a more typical style orange angel pie instead of this pavlova inspired filling simply stir a bit of the orange curd into ⅔rds of the whipped cream. Fill pie with orange cream then top with a dollop of whipped cream.
- Leave plain or garnish with citrus rounds or even refrigerated and drained mandarin orange slices.
- Slice and serve sprinkled with powdered sugar with extra orange curd on the side for drizzling.
- Enjoy!
How to make ahead of time
Bake meringue pie crust up to three days in advance. Simply store meringue pie crust in the pie plate in tightly sealed container and it will stay crisp for up to 3 days.
Make orange curd up to 2 weeks in advance and store refrigerated. Although I like to make the crust and the curd on the same day to make use of both the egg whites and egg yolks at the same time as the crust uses only egg whites and the curd uses only egg yolks.
Once filled the orange creamsicle pie is best enjoyed immediately. Store leftovers refrigerated for up to 2 days.
📖 Recipe
Ingredients
Meringue pie crust
- 3 large egg whites
- ¾ cup granulated sugar
- 1 tablespoon cornstarch plus extra to dust the pan
- Pinch cream of tartar
- ½ teaspoon vanilla extract
Orange creamsicle curd
- ½ cup orange juice fresh squeezed
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest
- 3 large egg yolks
- ¾ cup granulated sugar
- 6 tablespoons butter cold, sliced into tablespoons
Vanilla whipped cream
- 2 cups heavy cream cold
- 2 tablespoon confectioners sugar plus extra for garnish
- 1 teaspoon vanilla extract
- citrus rounds for garnish, optional
Instructions
- Preheat oven to 225 degrees Fahrenheit.
- Using a handheld or stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on low speed until foamy, about 1 minute. Increase speed to medium high and whip to soft, billowy mounds, about 1 to 3 minutes. Combine granulated sugar and cornstarch and slowly add sugar mixture while continuing to beat. Whip until glossy, stiff peaks, 3 to 5 minutes. Add vanilla and whip until incorporated.3 large egg whites, ¾ cup granulated sugar, 1 tablespoon cornstarch, Pinch cream of tartar, ½ teaspoon vanilla extract
- Grease a pie plate and dust well with cornstarch, using a pastry brush to distribute evenly. Spread meringue into prepared pie plate, following all the contours of the pie plate and over the edges.
- Place meringue crust in preheated oven and bake for 1 hour then rotate pie plate, reduce temperature to 200 degrees Fahrenheit and bake until completely dried out, about 1 hour longer. Turn off oven and let meringue crust sit undisturbed for about 30 minutes. Then remove from oven and continue cooling on a wire rack until completely cool.
- Meanwhile, make orange curd. Simmer orange juice in a medium saucepan over medium high heat until juice is reduced by half. Add lemon juice, orange zest, vanilla extract, granulated sugar and egg yolks to the reduced orange juice. Stirring constantly heat to simmer over medium high cooking until thick about 6-8 minutes. Then, continue cooking at a rapid boil after thickened for about 2 minutes, stirring constantly, and scraping the sides of the pan. Remove from heat and immediately pour through a fine mesh strainer into a large bowl to remove orange zest and any little eggy bits that may have formed. Then whisk in cold butter, one cube at a time to cool and thicken. Tightly cover with plastic wrap and refrigerate to chill until firm at least 2 hours and up to 2 weeks.½ cup orange juice, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, 1 tablespoon orange zest, 3 large egg yolks, ¾ cup granulated sugar, 6 tablespoons butter
- When ready to serve make stabilized vanilla whipped cream. Beat heavy cream, vanilla extract and powdered sugar with an electric mixer on high speed until medium peaks form, about 3-4 minutes.2 cups heavy cream, 2 tablespoon confectioners sugar, 1 teaspoon vanilla extract
- To fill the pavlova pie start with a generous layer of vanilla whipped cream. Carefully spread the whipped cream over the bottom and slightly billowing up the edges of the meringue pie crust.
- Then flood the center with orange curd. Using the back of a spoon make a well in the center of the pie and spoon the creamsicle orange curd inside.citrus rounds
- Garnish with orange segments and a sprinkle of confectioners sugar, if desired or leave plain. Then slice with a clean serrated knife and serve immediately.
Nutrition
Leave a Reply