Orange Creamsicle Pavlova Pie

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 472kcal

Author Tristin Rieken

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.

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