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1
Coconut Filling Directions:
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In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
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3
Pie Crust Directions:
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Mix all dry ingredients in a 9-inch pie pan.
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Mix oil and milk together, then add to dry ingredients in pan.
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With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
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With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
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Set aside to cool.
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Pie Directions:
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10
Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
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11
In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
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Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
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13
Chill until thickened (about 30 minutes).
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Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
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15
Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
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Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
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Top with remaining Lemon filling until pie is as full as you can get it.
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Sprinkle toasted coconut on top and chill for at least 2 hours before serving.
