1 package (8.8 ounce) biscoff cookies, processed into fine crumbs
6 tablespoons butter, melted
Pinch of kosher salt
For the filling:
2½ cups sweetened condensed milk
1 cup sour cream
¾ cup fresh orange juice
2 tablespoons orange zest
½ teaspoon kosher salt
For the marshmallow meringue:
2 teaspoons cornstarch
¾ cup water (divided)
1⅓ cup sugar
1 tablespoon light corn syrup
4 egg whites
2 teaspoons vanilla
¼ teaspoon kosher salt
Instructions
Preheat the oven to 350 degrees F.
In a medium bowl, combine biscoff crumbs, butter, and salt, stirring together until combined. Mixture will be crumbly but hold together if pressed. Dump into a 9-inch pie pan, using the bottom of a glass to press down to create a layer on the bottom and sides of the pan. Set aside.
In a medium bowl, combine sweetened condensed milk, sour cream, orange juice and zest, and salt. Stir together until well combined.
Pour into prepared crust and place in preheated oven. Bake for about 11-15 minutes, until pinhole bubbles form on the top and pie starts to look more set (filling will still seem fairly liquidy). Remove from oven and let cool to about room temperature, then place in fridge and chill thoroughly.
Meanwhile, make the meringue. In a small saucepan, whisk together cornstarch and ¼ cup water over medium heat. Cook, stirring, until mixture looks thick and translucent, about 2 minutes. Set aside.
In a medium saucepan, combine sugar, corn syrup, and remaining ½ cup water over medium-high heat. Bring to a boil and cook for about 5 minutes, until 248 degrees F.
While sugar is cooking, place egg whites in a stand mixer and whip on a medium speed using the whisk attachment until light and foamy, about 2 minutes. Once sugar has reached desired temperature, turn mixer back on a high speed and gradually pour sugar down the side in a thin drizzle as mixer is going. Continue until all the sugar syrup has been added, then continue to whip on high for another 3 minutes. Add cornstarch mixture, vanilla, and salt, and beat until well combined, then continuing beating about 3-4 more minutes until cooled down.
Spoon or pipe meringue onto prepared pie. Brown topping with a kitchen torch then serve.
*This can also be made into two 8-inch tart pans for thinner tarts. Bake time will be slightly less this way and I make 1.5x the crust recipe when doing this.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/orange-cream-pie-with-marshmallow-meringue/