Mandarin Orange Chiffon Pie

This came from a community newspaper. The majority of the filling is made in a blender, so it comes together fast. It's light and refreshing. To make it even easier, you can use a pre-made graham crust - 9". NOTE: Cooking time does not include chilling time.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• CRUST

• 2  cups flaked coconut
• 1⁄4 cup butter, melted

• FILLING

• 1 (85 g) package  orange jelly powder
• 1⁄4 cup sugar
• 1  cup water, boiling
• 2  tablespoons  frozen orange juice concentrate
• 2  tablespoons lemon juice
• 2  teaspoons  orange rind, grated
• 4  cups vanilla ice cream
• 1 (10 ounce) can mandarin orange segments, well drained & coarsely chopped

Directions

1. CRUST:.
2. Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool.
3. FILLING:.
4. Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
5. Add orange juice concentrate, lemon juice and orange rind; cover & blend.
6. Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
7. Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.