Orange Sherbet Pie

1. 1

   Melt butter in large skillet over medium heat.

2. 2

   Add coconut and cook, stirring constantly, until golden, about 6 to 7 minutes. Remove from heat.

3. 3

   Reserve 2 tablespoons coconut for garnish. Press remainder into bottom and sides of 9-inch pie plate.

4. 4

   Spread half of orange sherbet over crust.

5. 5

   Drizzle with liqueur.

6. 6

   Add remaining sherbet, mounding top.

7. 7

   Sprinkle with reserved coconut. Freeze until ready to serve or overnight.

8. 8

   Let stand 10 to 15 minutes before serving.

9. 9

   Garnish with mint, orange peel and mandarin orange segments.

* Per serving · 4 servings · Values may vary.

No additional tips available.