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Frosted Orange Pie

Cassie *


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 votes

6 - 8
30 Min
10 Min


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3/4 c
1/2 c
all-purpose flour
1/4 tsp
1 1/4 c
cups water
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


1/2 c
egg whites
2 tsp
1/8 tsp
cream of tartar
1/8 tsp
1/2 g
flaked coconut, toasted, optional

How to Make Frosted Orange Pie


  • 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.
  • 2Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
  • 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.
  • 4Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.

Printable Recipe Card

About Frosted Orange Pie

Course/Dish: Pies, Fruit Desserts
Hashtag: #orange

Show 8 Comments & Reviews

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