Best Frosted Orange Pie Recipes

FROSTED ORANGE PIE

Frosted Orange Pie image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups water
2 large egg yolks, lightly beaten
1/2 cup orange juice
2 tablespoons lemon juice
2 to 3 tablespoons grated orange zest
1/2 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
FROSTING:
1/2 cup sugar
2 large egg whites
2 tablespoons water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sweetened shredded coconut, toasted, optional

Steps:

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 zest. 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.

Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.

FROSTED ORANGE PIE RECIPE

Frosted Orange Pie Recipe image

How to make Frosted Orange Pie Recipe

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

Ingredients
3/4 cup sugar
1/2 cup 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

Steps:

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.
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. Yield: 6-8 servings.

FROSTED ORANGE PIE

Frosted Orange Pie image

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

Provided by Cassie * @1lovetocook1x

Categories Pies

Number Of Ingredients 16

Ingredients

3/4 cup(s) sugar
1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1 1/4 cup(s) cups water
2 - egg yolks, lightly beaten
1/2 cup(s) orange juice
2 - 3 tablespoon(s) grated orange peel
1/2 teaspoon(s) grated lemon peel
- 1 pastry shell (9 inches), baked
FROSTING
1/2 cup(s) sugar
2 - egg whites
2 teaspoon(s) water
1/8 teaspoon(s) cream of tartar
1/8 teaspoon(s) salt
1/2 gram(s) flaked coconut, toasted, optional

Steps:

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.
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.