Frosted Orange Pie

Total Time

Prep: 30 min. + chilling Cook: 10 min. + cooling


8 servings

Updated: Sep. 23, 2022
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


  • 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


  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.

Nutrition Facts

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