Mandarin Orange Chiffon Pie |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This came from a community newspaper. The majority of the filling is made in a blender, so it comes together fast. It's light and refreshing. To make it even easier, you can use a pre-made graham crust - 9 . NOTE: Cooking time does not include chilling time. Ingredients:
2 cups flaked coconut |
1/4 cup butter, melted |
1 (85 g) package orange jelly powder |
1/4 cup sugar |
1 cup water, boiling |
2 tablespoons frozen orange juice concentrate |
2 tablespoons lemon juice |
2 teaspoons orange rind, grated |
4 cups vanilla ice cream |
1 (10 ounce) can mandarin orange segments, well drained & coarsely chopped |
Directions:
1. CRUST:.
2. Mix coconut and butter in a bowl. Press into bottom and sides of a 9 pie plate. Bake 300* for 20-25 minutes, until edges are golden. Let cool.
3. FILLING:.
4. Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
5. Add orange juice concentrate, lemon juice and orange rind; cover & blend.
6. Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
7. Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.
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