Fluffy Citrus Pie

1 Pie Filling Recipe for Watkins Lemon Dessert Mix (recipe on label)
1/2 Cup / 125 ml Graham Cracker Crumbs
3 Tbsp. / 45 ml Watkins Coconut Dessert Mix
2 Tbsp. / 30 ml White Sugar
1 Tbsp. / 15 ml Butter, softened
1 Unbaked 9-inch / 23-cm Pastry Pie Shell
4 Cups / 1 litre Frozen Whipped Topping, thawed and divided
1 1/2 teas. / 7.5 ml Watkins Orange Extract
1/2 Cup / 125 ml Sweetened Flaked Coconut, toasted for garnish

Prepare pie filling according to label directions; cover with plastic wrap and cool to room temperature.

Preheat oven to 450 degrees F / 235 C. Combine graham cracker crumbs, Coconut Dessert Mix, and sugar in a small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over pie shell. Bake 10 minutes or until crumbs and shell are a light golden brown. Remove from oven and set aside to cool.

Beat cooled pie filling until smooth; fold in 3 Cups / 750 ml of the whipped topping and Orange Extract; spoon into cooled pie shell. Dollop or pipe the remaining whipped topping over filling; sprinkle with toasted coconut. Refrigerate several hours before serving. Makes 10 servings.

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