frosted orange pie
(3 ratings)
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
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(3 ratings)
yield
6 - 8
prep time
30 Min
cook time
10 Min
Ingredients For frosted orange pie
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3/4 csugar
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1/2 call-purpose flour
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1/4 tspsalt
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1 1/4 ccups water
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2egg yolks, lightly beaten
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1/2 corange juice
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2 - 3 Tbspgrated orange peel
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1/2 tspgrated lemon peel
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1 pastry shell (9 inches), baked
- FROSTING
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1/2 csugar
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2egg whites
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2 tspwater
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1/8 tspcream of tartar
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1/8 tspsalt
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1/2 gflaked coconut, toasted, optional
How To Make frosted orange pie
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1In 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.
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2Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
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3In 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.
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4Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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