Coconut Cereal crust: 3 cups of crisp, ready to eat rice cereal 1/2 cup of margarine, melted 1/4 cup of sugar 1 cup of flaked coconut
Strawberry Filling: 1 envelope of unflavored gelatin 1/2 cup of cold water 1/2 cup of sugar 1/8 teaspoon of salt 1 teaspoon of grated lemon rind 1 tablespoon of lemon juice one 10 ounce package of frozen strawberries in syrup, thawed and pureed 2 egg whites 1/4 cup of sliced fresh strawberries or flaked coconut for garnish
Make cereal crust: In large bowl lightly crush rice cereal to make 1 1/2 cups. Stir in melted margarine, sugar and coconut. Press mixture evenly over bottom and sides of 9 inch pie plate. Bake in preheated 350ºF. oven for 15 minutes or until coconut is golden. Remove from oven and cool. Set aside. Make filling: in a medium saucepan, sprinkle gelatin over water. Place over low heat and stir until gelatin dissolves, about 3 minutes. Add 1/4 cup of sugar and salt and stir until sugar dissolves. Remove from heat. Stir in lemon rind, lemon juice and strawberries. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until soft peaks form, beat in remaining 1/4 cup of sugar and beat until stiff peaks form. Fold into gelatin mixture. Turn into prepared coconut crust. Chill until set, about 3 hours. To serve, garnish with sliced fresh strawberries or a little flaked coconut. Makes one 9 inch pie
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|