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