Frosted Orange Pie

Name: Frosted Orange Pie
Ingredients: 3/4 cup sugar; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1-1/4 cups water; 2 large egg yolks, lightly beaten; 1/2 cup orange juice; 2 tablespoons lemon juice; 2 to 3 tablespoons grated orange zest; 1/2 teaspoon grated lemon zest; 1 pastry shell (9 inches), baked; 1/2 cup sugar; 2 large egg whites; 2 tablespoons water; 1/8 teaspoon cream of tartar; 1/8 teaspoon salt; 1/2 cup sweetened shredded coconut, toasted, optional

16 ingredients

4 steps

Ingredients

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups water
2 large egg yolks, lightly beaten
1/2 cup orange juice
2 tablespoons lemon juice
2 to 3 tablespoons grated orange zest
1/2 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
1/2 cup sugar
2 large egg whites
2 tablespoons water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sweetened shredded coconut, toasted, optional

Directions

1

In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring.
2

Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
3

In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes.
4

Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.