Frosted Orange Pie
|1/2 c||all-purpose flour|
|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|
|1/8 tsp||cream of tartar|
|1/2 g||flaked coconut, toasted, optional|
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DirectionsIn 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.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.