Introduction: Ugli Pie
It's not pretty but it has a great personality...very sweet and a little bit tangy!
The Ugli fruit is a type of citrus fruit from Jamaica and will be in season soon. If you are not familiar with Ugli fruit check out www.ugli.com for more info.
Step 1: Gather Ingredients
For the Pie Filling (makes enough for two pies)
1 Ugli Fruit
3/4 cup crushed pineapple
4 cups mini marshmallows
3/4 cup milk
2 cups Cool Whip
For the Crust (Make 2; measurements are for one pie crust; I like to make mine one at a time.)
Coconut Creme Wafers, 12 per crust, makes about 1 1/4 cup when crushed
Graham Crackers, 6 whole crackers per crust, about 1 cup when crushed
Butter, 6 tablespoons per crust
You will also need some bowls (one large), 2 pie pans, cutting board and knife, spatula, and measuring cups.
Step 2: Make the Crust
Preheat the oven to 325 degrees.
Crush the graham crackers. I crumble them into a bowl then smash them into smaller pieces. Use whatever method you prefer.
Crush the coconut wafers in a separate bowl. (I do them separately just because the texture difference.)
Mix them together and remove 1/4 cup for each pie to use as topping.
Melt the butter and mix it into the crumb mixture.
Spread it into a pie pan.
Bake 8 - 10 minutes, til golden.
Set aside to cool.
Step 3: Melt the Marshmallows
Pour the milk over the marshmallows and place in the microwave on high for 2 minutes.
Remove and stir.
Cook an additional 30 seconds at a time, then stir, until the marshmallows are melted.
Set aside to cool.
Step 4: Prep the Ugli Fruit
Peel the Ugli fruit.
Remove the segments.
Slice each segment into small bite size pieces.
Step 5: Mix
Add the Ugli fruit and pineapple to the milk/marshmallow mixture.
Stir in to Cool Whip. (Oops..forgot to take a picture of that.)
Step 6: Last Step
Pour the mixture into the two prepared crusts evenly.
Top with the reserved crust mixture.
Chill until firm.
Cut and serve.
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