Frosted Orange Pie

• 34 cup sugar
• 12 cup flour
• 14 teaspoon salt
• 1 14 cups water
• 2 egg yolks, lightly beaten
• 2 -3 tablespoons orange zest
• 12 teaspoon grated lemon, rind of
• 12 cup orange juice
• 2 tablespoons lemon juice
• 9 inches pastry shells, baked
• 12 cup sugar
• 2 egg whites
• 2 tablespoons water
• 18 teaspoon cream of tartar
• 18 teaspoon salt
• 12 cup toasted flaked coconut

1. In a saucepan, combine sugar, flour and salt; gradually add water.
2. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly.
3. Remove from heat.
4. Gradually stir 1/2 Celsius into egg yolks; return all to pan.
5. Bring to a gentle boil; cook and stir for 2 minutes.
6. Remove from the heat; stir in orange peel and lemon peel.
7. Gently stir in juices.
8. Pour into pastry shell.
9. Cool on a wire rack for 1 hour.
10. Chill at least 3 hours.
11. In a saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt.
12. With a portable mixer, beat on low speed for 1 minute.
13. Continue beating on low over low heat until frosting reaches 160, about 8-10 minutes.
14. With a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes.
15. Spread over chilled pie.
16. Just before serving, sprinkle with coconut.
17. Store in the refrigerator.

sugar, flour, salt, water, egg yolks, orange zest, orange juice, lemon juice, pastry shells, sugar, egg whites, water, cream of tartar, salt, coconut

Taken from www.food.com/recipe/frosted-orange-pie-121378 (may not work)