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1/2 (15-ounce) package refrigerated pie crust (1 crust)
FILLING
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/4 cup orange juice
1/4 cup margarine or butter
1 tablespoon grated orange peel
3 eggs yolks
1/2 cup coconut, toasted*
1/2 cup dairy sour cream
1/2 cup whipping cream, whipped
TOPPING
1/2 cup whipping cream
2 tablespoons powdered sugar
1/4 cup coconut, toasted*
2 tablespoons sliced almonds, toasted**
Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.
In medium saucepan, combine sugar and cornstarch; mix well. Stir in water, orange juice, margarine, orange peel and egg yolks. Cook over medium heat about 5 minutes or until mixture thickens and boils, stirring constantly. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Stir in
112 cup toasted coconut and sour cream. Fold in whipped cream. Spoon into cooled baked shell.
In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Spread over filling. Garnish with 1/4 cup toasted coconut and almonds. Refrigerate 1 to 2 hours. Store in refrigerator.
TIPS:
*To toast coconut, spread on cookie sheet; bake at 375°F. for about 5 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on MEDIUM for 5 to 8 minutes or until light golden brown, tossing with fork after each minute.
**To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 5 to 7 minutes or until light golden brown, stirring frequently.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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