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

Beat egg yolks slightly. Combine with sugar and 1/2 cup juice in heavy saucepan. Cook over low heat 10 to 12 minutes, stirring constantly. Sprinkle gelatin into remaining juice. Stir, then let stand 1 minute. Add grated rinds and gelatin mixture to yolk mixture. Chill until the consistency of unbeaten egg whites.

Beat 1/2 cup whipping cream, salt and 2/3 cup powdered sugar at high speed until stiff peaks form. Fold in gelatin mixture. Fold in orange sections and coconut. Pour into pastry shell. Chill until firm. Beat 1 1/2 cups whipping cream until foamy. Gradually add 3 tablespoons powdered sugar. Beat until soft peaks form. Spread half over pie. Dollop remaining around edge. Garnish center with toasted coconut, fresh orange sections or fresh mint.