Coconut Ice Cream Pie
Indulge in a slice of coconut bliss!
This Toasted Coconut Caramel Ice Cream Pie is a perfect blend of creamy coconut ice cream, caramel, and toasted coconut flakes, all nestled in a buttery graham cracker crust.
Featured flavor: Thai Coconut
Ingredients
Preparation: 4.5 hours | Cooking Time: 10 min | Serves: 6-8
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 cup shredded coconut
- 4 pints of Gallivant’s Thai Coconut Ice Cream, softened
- 1/2 cup caramel sauce, plus more for drizzling
- 1/4 cup toasted coconut flakes
Directions
- Preheat your oven to 350°
- In a bowl, combine the graham cracker crumbs, melted butter, sugar, and shredded coconut. Mix until the ingredients are well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8-10 minutes, or until lightly browned. Remove from oven and let it cool completely.
- In a large bowl, stir together the softened Gallivant Thai Coconut Ice Cream and caramel sauced until well combined.
- Pour the ice cream mixture into the cooled crust and smooth the top with a spatula.
- Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
- Before serving, top the pie with toasted coconut flakes and drizzle with caramel sauce.