Coconut
Pie
Crust:
Ingredients: Crust: Three cups packaged sugar cookies, finely crushed;
One cup melted butter.
Filling: First
layer: One cup sugar, One third cup cornstarch, One quarter teaspoon salt, One
and one half cups water, Three egg yolks, slightly beaten, Two tablespoons
butter, One teaspoon finely shredded orange peel, One quarter cup fresh squeezed
orange juice. Second Layer: Four ounces cream cheese, One half cup powdered
sugar, One cup cool whip.
Whipped Topping, garnish
Shredded coconut, garnish
Preparation: Crust: In a medium bowl, stir together crushed cookies and
butter with a fork until moistened then press into a ten inch pie pan. Place in
freezer for about twenty minutes or until good and firm.
Filling:
Preparation:
In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook
and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more.
Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to
saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from
stove. Stir in butter, orange peel and orange juice.
Turn into pie crust shell. Refrigerate.
Meanwhile prepare next layer by combining cream
cheese and powdered sugar until well blended. Beat in the whipped topping until
light and fluffy. Spread over orange filling.