PINK MYSTERY PIE

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Contributed by Lisa Clark
This is the pie we always make for Thanksgiving. It is delicious.
Crust:
  • 6 Tbs. butter
  • 1/2 cup flour
  • 1/2 cup chopped pecans
  • 1 cup flaked coconut
  • 1/4 cup sugar
  • 1/8 tsp. salt
Melt butter in a large skillet. Stir in the rest of the ingredients. Cook over LOW heat, stirring until mixture is golden. Place immediately into a 9-inch pie pan. Using the back of a spoon, press onto the sides and bottom of the pan. CHILL.

Filling:
  • 1 pkg (3 oz.) black cherry gelatin
  • 1 can jelled or whole cranberry sauce
  • 2 cups whipped cream (OR Cool Whip OR whipped evaporated milk
In a saucepan combine gelatin and cranberry sauce. Heat, stirring gently to dissolve gelatin. Cool but do not let gelatin set. Whip cream until set. Fold into cooled gelatin/cranberry mixture. Spoon into pie shell. Chill until firm (at least 2 hours). Serve with sweetened whipped cream if desired.



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