Ingredients

2 cups milk

½ cup instant tacioca

½ cup sugar

1/8 teasepoon salt

Grated rind of ½ orange

2 eggs seperated

½ cup shreaded coconut

Directions

Preheat oven to 400°C.

Mix all dry ingredients

Method

Add orange rind . Cut in shortening coarsely . Add orange juice 5 tablespoons should blind ingredients together.

Roll out on lightly floured board. Line orange juice 5 tablespoons vry cloosely with pastry . Prick bottom and sides, line flavoured board. Line pie plate very closely with pastry . prick bottom and sides line pastry shell with parchment of wax paper and partially fillwith rice or beans or pie weights made specifically for this purpose . Be sure . Remove paper and weights you are using to the sides , line pastry shell with parchment of wax paper and partially fill with rice or beans or pie weights made specifically for this purpose . Be sure to push whichever weights you are using to the sides to keep walls of crust from collapsing . Remove paper and weights after first 10 minutes of baking and bake 5 more minutes .

Heat milk in double boiler. Mix tapioca, sugar and salt . Stir to milk.

Cook until mixture begins to thickens . Add orange rind . cook 15 minutes and stir to prevent lumping. Add beaten eggs yolks and cook for 1 minute longer . Cool . Then fold in shifty beaten egg whites . pour into pastry shells . Sprinkle top with coconut . Bake for 400°C until lightly browned . Chill through .

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