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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

PINK MYSTERY PIE Recipe

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This recipe for PINK MYSTERY PIE is from GRANNY AND BOPPY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SHELL:
6 T BUTTER
1 C FLAKED COCONUT
1/2 C FLOUR
1/4 C SUGAR
1/2 C CHOPPED PECAN'S
1/8 TSP. SALT

FILLING:
3/4 C EVAPORATED MILK
OR 2 C WHIPPED CREAM FOR TOPPING
1 PKG. BLUEBERRY GELATIN
1 CAN CRANBERRY SAUCE
Directions:
Directions:
PLACE BOWL, BEATERS & MILK IN REFRIG. TO CHILL TILL COLD.

SHELL: MELT BUTTER IN LG. SKILLET. STIR IN COCONUT, FLOUR, SUGAR, PECANS & SALT. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS GOLDEN; 5-7 MINUTES. PLACE IMMEDIATELY IN 9" PIE PAN USING THE BACK OF A SPOON TO PRESS OUT SIDES & BOTTOM OF SHELL IN PAN. CHILL. SPOON FILLING INTO SHELL. CHILL TILL FIRM, ABOUT 2 HRS.

FILLING: IN SAUCEPAN, COMBINE JELLO & SAUCE . HEAT, STIRRING GENTLY TO DISSOLVE JELLO. COOL BUT DO NOT LET JELLO SET. WHIP CHILLED EVAP MILK AT HIGH SPEED UNTIL STIFF. FOLD IN COOLED MIXTURE & PUT IN PIE SHELL.

MAKES 1 9" PIE

 

 

 

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