This one is similar to a lemon meringue pie using a different citrus family member, the orange, with the addition of chewy coconut and loaded with tons of fluffy meringue.
Ingredients: 1 cup granulated sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, 1 1/2 cups water, 3/4 cup orange juice (either freshly squeezed or from the frig), 3 egg yolks (save the whites for the meringue), lightly beaten, 3/4 cup flaked coconut, 2 tablespoons butter, 1 tablespoon grated orange peel, 2 tablespoons lemon juice, 1 pastry shell (9 inches), baked. Meringue: 3 egg whites, 1/2 teaspoon vanilla extract, 1/4 teaspoon cream of tartar, 6 tablespoons granulated sugar.
Instructions: In a large saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount (1/4 cup) of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Submitted by Daisy Duncan, Stillwater, OK, in 2012 "Taste of Home Annual Recipes", pg. 108, Reiman Media Group, LLC, Greendale, WI, 2011.
"As easy as pie!"
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