ORANGE SHERBET PIE

By Kitchenbee

Bon Appetit/July 1982 – Too Busy to Cook? Section

Ingredients

• 1/2 cup butter
• 7 oz pkg flaked coconut
• 1 half gallon orange sherbet, softened
• 1-2 tblsp mandarin orange liqueur, Triple Sec or Cointreau (or to taste)
• Fresh mint leaves, strips of orange peel and mandarin orange segments (garnish)

Preparation

Step 1

Melt butter in large skillet over medium heat. Add coconut and cook, stirring constantly, until golden, about 6-7 minutes. Remove from heat. Reserve 2 tablespoons coconut for garnish. Press remainder into bottom and sides of 9 inch pie plate. Spread half of orange sherbet over crust. Drizzle with liqueur. Add remaining sherbet, mounding on top. Sprinkle with reserved coconut. Freeze until ready to serve, or overnight. Let stand 10-15 minutes before serving. Garnish with mint, orange peel and segments.