Mandarin Orange Chiffon Pie - cooking recipe

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

Preparation

CRUST:.
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.
FILLING:.
Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
Add orange juice concentrate, lemon juice and orange rind; cover & blend.
Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.