Guaranteed to brighten any meal with festive color and tasty flavor blend
2tblsp. butter or margarine
2c. flaked coconut
1 (11oz.) can mandarin oranges, drained
2c. apricot nectar
1 (6oz.) pkg. lemon flavor gelatin, or 2 (3oz.) pkgs.
½c. heavy cream, whipped
Spread butter evenly on bottom and sides of 9" pie pan. Pat coconut evenly in pan to make a pie shell. Bake in slow oven (300°F.)15 to 20 minutes, or until coconut is delicately toasted. Cool.
Meanwhile, measure syrup drained from mandarins. Add it to apricot nectar. Add enough water to make 3 c. Bring juices to a boil and dissolve gelatin in hot mixture. Cool; then chill until mixture starts to thicken. Fold in mandarin segments, reserving a few for garnishing. Pour mixture into cool pie shell and refrigerate until firm.
To serve, garnish with reserved mandarin segments and dollops of whipped cream.