ORANGE PIE

The pie crust can be blind-baked up to 2 days ahead and stored at room temperature, wrapped in plastic wrap. The orange custard filling can be prepared (but not baked) up to 4 hours ahead and refrigerated; bring to room temperature before pouring into the crust and baking.

Store the finished pie covered loosely with plastic wrap in the refrigerator for up to 2 days. Note that meringue toppings will weep and deflate over time, so this pie is best served within 24 hours of baking. Do not freeze, as the custard filling and meringue will separate and become watery when thawed.