Coconut Honey Pie
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Canned flaked coconut||3 1⁄2 Ounce (1 Can)|
|Lemon gelatin||3 Ounce (1 Package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Crushed ice||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Blender crumb graham crackers.
Mix crumbs, butter and coconut thoroughly and press onto the bottom of a 9 square or round pan.
Put gelatin into Osterizer container, add boiling water, cover and process at STIR until dissolved, about 1 minute.
Remove cover and add remaining ingredients except cream.
Replace cover and process at LIQUEFY until smooth.
Set container in refrigerator and chill until mixture is thickened to raw egg white consistency.
Process at WHIP for a few seconds, then remove cover and add cream.
Process only until fluffy and thick.
Pour over crumb crust and chill until firm.