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Source: Taste of Home Cookbook

Frosted Orange Pie
This lovely, light dessert lends itself to planning ahead and entertaining.
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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 15 minutes
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3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups water
2 egg yolks, lightly beaten
2 tablespoons orange peel, grated
1/2 teaspoon lemon peel, grated
1/2 cup orange juice
2 tablespoons Lemon juice
1 pastry shell, (9 inches), baked
Frosting:
1/2 cup sugar
2 egg whites
2 tablespoons water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup flaked coconut, toasted, optional




In a saucepan, combine sugar, flour and salt; gradually add water. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 cup into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange and lemon peel. Gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. In a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes. With a 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.




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