Frosty Orange Pie
Yield
1 9-inch piePrep
195 minCook
10 minReady
205 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crumb crust | |||
| 1 | cup |
rolled oats
uncooked (quick or old-fashioned) |
|
| ½ | cup |
coconut
flaked |
*
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
butter
or margarine, |
|
| Filling | |||
| 1 | quart |
vanilla ice cream
soft |
*
|
| ¼ | cup |
orange juice, concentrated
thawed |
|
| ¼ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crumb crust | |||
| 237 | ml |
rolled oats
uncooked (quick or old-fashioned) |
|
| 118 | ml |
coconut
flaked |
*
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
butter
or margarine, |
|
| Filling | |||
| 0.9 | l |
vanilla ice cream
soft |
*
|
| 59 | ml |
orange juice, concentrated
thawed |
|
| 59 | ml |
coconut
flaked |
*
|
Directions
For crust, heat oats in shallow baking pan in preheated moderate oven (350 F.) about 10 minutes.
Combine oats, coconut, sugar and butter, mixing until crumbly.
Firmly press onto bottom and sides of a 9-inch pie plate.
Chill.
For filling, spread half of the ice cream in pie shell.
Drizzle with 2 tablespoons of the orange juice concentrate.
Repeat layers once.
Sprinkle with toasted coconut.
Freeze until firm.
