Orange Kist Coconut Cream Pie
|Pie crusts||15 Ounce|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Orange peel||1 Tablespoon, grated|
|Coconut||1⁄2 Cup (8 tbs), toasted|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Tablespoon|
|Coconut||1⁄4 Cup (4 tbs), toasted|
|Sliced almonds||2 Tablespoon, toasted|
Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Bake at 450°F. for 9 to 11 minutes or until light golden brown.
In medium saucepan, combine sugar and cornstarch; blend well.
Stir in water, orange juice, margarine, orange peel and egg yolks.
Cook over medium heat until mixture thickens and boils, about 5 minutes, stirring constantly.
Remove from heat.
Refrigerate 1 hour.
Stir in 1/2 cup toasted coconut and sour cream.
Fold in whipped cream.
Spoon into cooled crust.
In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form.
Spread over coconut filling.
Garnish with 1/4 cup toasted coconut and almonds.
Refrigerate 1 to 2 hours before serving.
Store in refrigerator.