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Frosted Orange Pie

I discovered the recipe for this distinctive pie in a very old church cookbook. With its fresh-tasting filling and fluffy frosting, it's truly an elegant final course. I'm happy to make it all year-round. -Delores Edgecomb, Atlanta, New York

6-8 ServingsPrep: 30 min. + chilling Cook: 10 min. + cooling

Ingredients

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

Directions

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

2 of 2

Frosted Orange Pie (continued)

Directions (continued)

juices and orange and lemon peel. Cool to room temperature without
stirring.
Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at
least 3 hours.
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.
Spread over chilled pie. Just before serving, sprinkle with coconut.
Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 298 calories, 8 g fat (3 g saturated fat), 58 mg cholesterol, 227 mg sodium, 53 g carbohydrate, trace fiber, 3 g protein.