Lilac Pie

By MarieR

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

Details

Servings 1

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.