This elegant orange pie is topped with a frosting similar to white mountain or seven minute frosting.

Frosted Orange Pie

1 9-inch baked pastry shell

 

Filling:

3/4 cup granulated sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 1/4 cups water

2 egg yolks, lightly beaten

2 to 3 tablespoons grated orange peel

1/2 teaspoon grated lemon peel

1/2 cup orange juice

2 tablespoons lemon juice

 

Frosting:

1/2 cup granulated sugar

2 egg whites

2 tablespoons water

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup flaked coconut, toasted (optional)

1. For Filling: In a saucepan, combine sugar, flour and salt; gradually add water. Cook and stir over medium-high heat for 2 to 3 minutes or until thickened and bubbly. Remove from heat.
2. Gradually stir 1/2 cup hot mixture into egg yolks; return all to pan.
3. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in orange and lemon peel and then stir in juices, mixing well.
4. Pour into baked pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
5. For Frosting: In a heavy saucepan, or double boiler, combine egg whites, water, cream of tartar and salt. With a portable electric mixer, beat on low speed for 1 minute. Continue beating on low, over low-heat until frosting reaches 160°F (70°C), about 8 to 10 minutes.
6. Remove from heat and with electric mixer, beat on high until frosting forms stiff peaks, about 7 minutes.
7. Spread over chilled pie. Just before serving, sprinkle with coconut, if desired. Store in refrigerator.

Makes 6 to 8 servings.