Frosted Orange Pie Recipe

4.5 1 2
Frosted Orange Pie Recipe
Frosted Orange Pie Recipe photo by Taste of Home
Publisher Photo

Frosted Orange Pie Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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
  • 2 to 3 tablespoons grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 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 saucepan, combine sugar, flour and salt; gradually add water. cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 cup into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange and lemon peel. gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
In a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat 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.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Frosted Orange Pie in Taste of Home June/July 1998, p27

Nutritional Facts

1 slice: 298 calories, 8g fat (3g saturated fat), 58mg cholesterol, 227mg sodium, 53g carbohydrate (33g sugars, 0 fiber), 3g protein.

  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups water
  • 2 egg yolks, lightly beaten
  • 2 to 3 tablespoons grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 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
  1. In a saucepan, combine sugar, flour and salt; gradually add water. cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 cup into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange and lemon peel. gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
  2. In a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat 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.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Frosted Orange Pie in Taste of Home June/July 1998, p27

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OOFDA User ID: 6293066 81971
Reviewed Nov. 1, 2011

"iT TASTES GREAT , LOOKS GREAT GOOD HOLIDAY pie, I WOULD DEFINITELY MAKE IT AGAIN"

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