Coffee Coconut Prune Pie
|Strong coffee||1 Cup (16 tbs)|
|Flaked coconut||3 1⁄2 Ounce|
|Soft butter||3 Tablespoon|
|Plumped pitted chopped prunes||1⁄2 Pound (Reserve A Few Whole Prunes For Garnish)|
|Prune juice||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||2 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cream cheese||3 Ounce, softened|
|Dairy sour cream||1 Cup (16 tbs)|
|Whipped cream||2 Tablespoon|
|Maraschino cherries||1 Cup (16 tbs)|
Combine coffee and coconut.
Let stand 30 minutes.
Drain coconut and spread between pieces of paper toweling and pat dry.
Spread softened butter on the bottom and sides of a 9-inch pie plate.
Turn coconut into pie plate and pat out to cover bottom and sides of plate.
Bake in a moderate oven (350°F.) 10 minutes.
In a saucepan combine chopped prunes, prune juice and orange rind.
Bring to a boil and remove from heat.
Beat together eggs, brown sugar, granu- lated sugar, gelatine and salt.
Mix in cheese and sour cream and beat until smooth.
Stir into prune mixture and cook over moderate heat, stirring constantly, until mixture is smooth and thickened.
Pour mixture into prepared pie shell and chill until firm.
Garnish with re- served whole prunes, whipped cream and - cherries.
Makes one 9-inch pie.