3 egg yolks
1/2 c. sugar
1 c. orange juice, divided
1 envelope Knox unflavored gelatin
2 tsp. grated orange rind
1 tsp. grated lemon rind
2 c. whipping cream, divided
2/3 c. powdered sugar
1/8 tsp. salt
1/2 c. flaked coconut
1 c. diced orange sections, drained
1 (9-inch) baked pastry shell

Beat egg yolks slightly, combine yolks, 1/2 cup sugar, and 1/2 cup orange juice in heavy saucepan. Cook over low heat, stirring constantly for 10 to 12 minutes until mixture reaches 160 degrees. Remove from heat.

Sprinkle gelatin over remaining 1/2 cup orange juice. Stir and let stand 1 minute. Add gelatin mix and grated rinds to yolk mixture. Chill until consistency of unbeaten egg whites.

Beat 1/2 cup whipping cream, 2/3 cup powdered sugar, and salt on high speed until stiff peaks form. Fold in gelatin mixture. Fold in coconut and diced orange sections. Spoon mix into pastry shell. Chill until firm.

Beat remaining 1 1/2 cup whipped cream until foamy; gradually add 3 tablespoons powdered sugar, beating until soft peaks form. Spread about half of whipped cream over pie. Pipe whipped cream around outer pie. Garnish with toasted coconut, or orange sections.