1970s WHITE PIE

Pie Shell:
1 cup Bisquick baking mix
1/4 cup butter, softened
3 tbsp boiling water

Preheat oven to 450 degrees.

Combine the Bisquick and butter in a small bowl; add the water and stir vigorously until the dough forms a ball and pulls away from the bowl.  This makes a puffy and soft dough.

Using floured hands, pat the dough into a 9-inch pie pan covering the bottom and sides.  Flute or trim edges as desired.  Bake at 450 degrees for 8 to 10 minutes.  Allow to cool.

Pie Filling:
1 envelope (approx. 2-oz) dessert topping mix
1 can (3 1/2-oz) flaked coconut
1 can of vanilla pudding
1 tbsp orange juice
1/2 cup raspberry jam

Prepare the topping mix as directed on package.  Gently fold 1 cup of the coconut and the topping into the pudding; spoon into the prepared pie shell.  Sprinkle the remaining coconut over the top.  Chill at least 2 hours or until set. 

Stir the orange juice into the jam and serve along side the pie or drizzle over each piece of pie, if desired.