Energy Efficient Pies - The Co-op Cookin' Show
Join Barbara and Emily, the multimedia team at Arkansas Valley Electric, as they put together three delicious energy efficient pies! This month's recipes include a nectarine pie, a strawberry-banana pie, and a pineapple coconut pie. All recipes were from Arkansas Living Magazines published in May of 1989.
The Co-op Cookin' Show's mission is to honor our rural roots, spotlight recipes published in Arkansas Living Magazine through the decades, and introduce the co-op family to you as they cook alongside us!
Nectarine Pie
1 pkg. (3 oz.) raspberry flavor gelatin
1 tablespoon sugar
⅔ cup boiling
2 cups ice cubes
1 container (8 oz) frozen whipped topping, thawed
1 cup coarsely chopped peeled nectarines
1 teaspoon grated orange rind (optional)
1 baked 9-inch pie shell, cooled
Dissolve gelatin and sugar completely in boiling water, stirring 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using a wire whip, blend in whipped topping; then whip until smooth. Fold in nectarines and rind. Chill, if necessary, until the mixture will mound. Spoon into pie shell. Chill for 2 hours. Garnish with additional fruit if desired.
Strawberry-Banana Pie
1 medium banana sliced
1 baked 9-inch graham cracker crumb crust, cooled
1 pkg (3 oz) strawberry-banana flavor gelatin
⅔ cup boiling water
2 cups ice cubes
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced strawberries
Arrange banana slices in bottom of crust. Dissolve gelatin completely in boiling water, stirring for 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using a wire whip, blend in whipped topping; then whip until smooth. Fold in strawberries. Chill, if necessary until the mixture will mound. Spoon over bananas in the pie crust. Chill 2 hours. Garnish with Additional strawberries and bananas if desired.
Pineapple-Coconut Pie
1 pkg (3 oz.) orange flavor gelatin
⅔ cup boiling water
1 ½ teaspoons rum extract
2 cups ice cubes
1 container (8 oz) frozen whipped topping, thawed
1 can (98 oz.) crushed pineapple in juice, drained
½ cup flaked coconut
1 baked 9-inch graham cracker crumb crust, cooled
Dissolve gelatin completely in boiling water, stirring for about 3 minutes. Stir in rum extract. Add ice cubes and stir constantly until gelatin is thickened, about 2-3 minutes. Remove any unmelted ice. Using a wire whip, blend in whipped topping; then whip until smooth. Fold in pineapple and coconut. Chill, if necessary, until the mixture will mound. Spoon into pie crust. Chill for 2 hours. Garnish with additional coconut if desired. Note: some of the drained pineapples may be reserved for garnish