Real Recipes From Real Home Cooks ®

frosted orange pie

(3 ratings)
review
Private Recipe by
Cassie *
Somewhere, PA

If you like orange anything, you will love this pie. I make this pie year round, and is always well received. Recipe from my TOH Prize winning recipes issue. June/July 1998

(3 ratings)
yield 6 - 8
prep time 30 Min
cook time 10 Min

Ingredients For frosted orange pie

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

How To Make frosted orange pie

  • 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 peel. 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.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT