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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I discovered the recipe for this distinctive pie in a very old church cookbook. With its fresh-tasting filling and fluffy frosting, it's truly an elegant final course. I'm happy to make it all year-round. -Delores Edgecomb, Atlanta, New York Ingredients:
3/4 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1-1/4 cups water |
2 egg yolks, lightly beaten |
1/2 cup orange juice |
2 tablespoons lemon juice |
2 to 3 tablespoons grated orange peel |
1/2 teaspoon grated lemon peel |
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 |
Directions:
1. In 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.
2. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
3. 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.
4. Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator. Yield: 6-8 servings.
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