Mandarin Orange Chiffon Pie

• 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

1. CRUST:.
2. 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.
3. FILLING:.
4. Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
5. Add orange juice concentrate, lemon juice and orange rind; cover & blend.
6. Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
7. Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.

flaked coconut, butter, filling, orange jelly powder, sugar, water, orange juice, lemon juice, orange rind, vanilla ice cream, orange segments

Taken from www.food.com/recipe/mandarin-orange-chiffon-pie-387754 (may not work)