Angel Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Angel Pie Crust
2 cups Honey Graham Cracker crumbs
1/3 cup coconut, finely grated
1 tablespoon sugar
1 stick (4 oz.) butter, softened at room temperature
Angel Pie Filling
1 1/2 cups reserved fruit juices, divided
1 pkg. (3 oz.) orange or lemon Jello
1 teaspoon orange or lemon extract
1 teaspoon almond flavoring
1 can (15 oz) fruit cocktail, drained (reserve juice)
1 can (11 oz.) Mandarin Oranges, drained (reserve juice)
8 oz. tub frozen Whipped Cream (made with real cream)
1 - 1 1/2 cup flaked coconut (amount depending on whether you want the entire top covered and how much you like coconut)
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Directions: |
Directions:Crust
Place cracker crumbs in a mixing bowl. Add coconut and sugar and toss, mixing thoroughly. Blend in softened butter with a fork or your fingers.
Press mixture into the bottom and around sides of a 9" deep dish pie plate or pan. Bake in a preheated oven 350F. for 12-15 minutes. Remove from oven to cool. Place in the refrigerator and chill until your filling is ready.
Filling
Reserve some of the fruit pieces for garnishing, if desired.
Pour the orange juice in a 1 cup measuring cup. Add enough of the fruit cocktail juice to make a full cup. Pour into a medium size sauce pan and heat until it boils. Remove from heat.
Sprinkle in Jello and stir until it gelatin dissolves, about 2-3 minutes. Stir
in other 1/2 cup juice. Add enough water to make the 1/2 cup liquid, if necessary. Stir if flavorings. Cool mixture if it is still warm.
Place Jello in the refrigerator until the mixture gels to a little thicker than unbeaten egg whites. (About 40 minutes. Can spread out in an oblong glass baking dish to hasten the gel.
Remove from the refrigerator and beat in a mixer on high speed until it is gelatin is light colored and fluffy. Takes about 2 minutes.
Pour into prepared crust. Sprinkle coconut on top and garnish with reserved fruits. Chill in refrigerator several hours or over night. Serve cold. Store leftovers in refrigerator. |
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