Ingredients
3/4 cup Kellogg’s Corn Flake crumbs
2 tablespoons shredded coconut
2 tablespoons sugar
1/4 cup softened butter
1 tablespoon unflavored gelatin
1/2 teaspoon salt
1/2 cup sugar
1 cup water
1 can (6-ounce) frozen orange juice concentrate, undiluted
1 cup heavy whipping cream
Method
1. In a bowl combine the Corn Flake crumbs, shredded coconut, 2 tablespoons sugar, and the softened butter. Mix until the crumbs are evenly coated, then press the mixture firmly across the bottom and up the sides of an 8-inch pie pan to form a compact crust. Chill the crust while you prepare the filling.
2. In a small saucepan whisk together the gelatin, 1/2 cup sugar, and salt. Add the water and cook over low heat, stirring constantly, until the gelatin and sugar have fully dissolved and the mixture is smooth. Remove from the heat and stir in the undiluted frozen orange juice concentrate.
3. Transfer the orange-gelatin mixture to a bowl and chill, stirring occasionally, until the mixture thickens enough to mound when dropped from a spoon but is not fully set.
4. Meanwhile whip the heavy cream until it holds soft peaks. Fold the whipped cream gently into the thickened orange-gelatin mixture until evenly combined and light in texture.
5. Pour the combined filling into the chilled pie shell and return to the refrigerator. Chill until the filling is fully set, several hours or overnight for best texture.
6. Before serving, garnish the pie with fresh orange segments or zest if desired. Slice and serve chilled for a light, citrus-filled dessert.