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Ingredients
- Pie Shell
- 7 ounces shredded coconut
- 1/4 cup (1/2 stick; 2-ounces)butter melted
- Filling
- 3 ounces lemon gelatin powder (as Jello)
- 1 1/4 cups (10-ounces) grape juice
- 1 pint vanilla ice cream
- Topping
- Whipped cream
Preparation
Step 1
Refrigerated Pie
Shell:
Spread coconut on a cookie sheet and bake in a moderate oven until light brown, about 20 minutes. Pour into bowl and toss with the melted butter; then spread lightly over bottom and sides of a 9-inch pie plate. Do NOT press firmly. Cool in refrigerate for about an hour.
Filling:
Bring grape juice to a boil, then add gelatin and stir until dissolved. Add ice cream and stir until melted. Put into refrigerator and chill until it starts to thicken, about 1 hour. Pour into pie shell and refrigerate for several hours until filling sets.
Top with whipped cream and sprinkle with chopped walnuts or candied violets.