11/2 cup flour
1 tablespoon sugar
½ teasepoon salt
Grated rind of ½ orange
½ cup shorting
5 tablespoon orange juice
Orange filling
2 cups milk
½ cup instant tapioca
½ cups sugar
½ cup sugar
½ teasepoon salt
Grated rind of ½ orange
2 eggs separated
½ shredded coconut

Method

Preheat oven to 400° C.
Mix all the ingredients . Add orange rind . cut in shortening coarsely . add orange juice 5 tablespoons should bind ingredients together . Roll out on light floured board . line pie plate 5 tablespoons should bind ingredients together . Roll out on lightly floured . line pie plate and partially fill with rice or beans or pie weights made specially for this purpose . be sure to push which even weights you are using to the sides to keep walls of crust from collapsing . Remove paper and weights after 10 minutes of baking and bake 5 minutes make and bake 5 more minutes. Cool .
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 milk.
Cook until mixture begins to thicken . add orange rind . cook 15 minutes and stir to prevent lumping . Add beaten egg yolks and cook for 1 minute longer . Cool . Then fold in shifty beaten egg whites . pour into egg yolks and cook 1 minute longer. Cool.
Then fold in stiffly beaten egg whites . pour into egg yolks and cook 1 minute longer . cool . then fold in stiffly beaten egg whites . pour into pastry shell . Sprinkle top with coconut . Bake for 400 degrees celcius until lightly browned . Chill through.

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