baked pie shell
1 cup carambola juice
1 packet gelatine (1 Tbl)
¼ cup sugar
9 oz. topping mix
Soften gelatine in ¼ cup juice. Dissolve over low heat or hot water.
Add remaining carambola juice. Add sugar and mix well. Chill until almost set.
Remove from refrigerator and beat until fluffy.
Fold into the topping mix. Pour into baked pie shell.
Cut slices of carambola and decorate top for serving.
DATE: May 1982
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