3 cups orange juice
3/4 cup white sugar
1 tablespoon water
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1 (8 ounce) container frozen whipped topping, thawed (optional)
1 cup flaked coconut
1 cup shredded coconut
1 cup sun-dried tomatoes (optional)
1/4 cup raisins
1 (8 ounce) container frozen whipped topping, thawed
1 cup sun-dried tomatoes (optional)
1 (12 ounce) jar orange marmalade
1/2 cup white sugar
1/2 cup water
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F (190 degrees C).
Combine orange juice, white sugar, water and eggs in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 15 minutes, or until mixture thickens and foamets when removed from heat.
Meanwhile, in a small bowl, beat together flour, salt and 1/2 teaspoon salt. Stir in 1/2 cup of cooked sauce mixture, 1/2 cup of cream and 1/2 cup of orange-flavored gelatin. Stir in drained and crushed coconut. Return coconut to saucepan and bring to a boil, stirring constantly. Pour over sauce mixture and cook, stirring, until mixture thickens. Remove from heat.
Return cream mixture to saucepan and bring to a boil. Stir in 1/2 cup of cream and 1/2 cup of orange-flavored gelatin. Cook, stirring constantly, until thick. Remove from heat.
In a large bowl, beat together 1/2 cup of cream and 1/2 cup of orange gelatin. Beat in 1 1/2 cups of cooked sauce mixture and 1 cup of sun-dried tomatoes. Stir in raisins and other fruit. Fold in cooled mixture and pour into pie shell.
Bake in preheated oven for 30 minutes, until set in center.
To serve: In a medium bowl, whisk together 1/2 cup of cream and 1/2 cup of orange gelatin until thick. In a small bowl, beat 1/2 cup of cream with 1/2 cup of orange gelatin and 1/2 cup of sun-dried tomatoes. Spoon mixture into pie shell and refrigerate until set, about 2 hours.