BLACK SAPOTE AND COCONUT JELLY PIE
Ingredients:
1 cooked pie shell
2 cups black sapote pulp
2 Tbl coconut
2 Tbl gelatine dissolved in 1/2 cup boiling water
2 Tbl icing sugar
Method:
Add icing sugar, coconut and the dissolved gelatine to the black sapote pulp. Stir well.
Add slightly cooled mixture to the cooked pie crust and chill.
Decorate with whipped cream if desired.
DATE: August 1999
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