Rainbow Macaroon Pie

Rainbow Macaroon Pie

Sweet, tempting coconut macaroon cookies and ground pecans combine for a tropical-inspired crust for this refreshing ice cream pie.

20 min. prep time
8 servings
000 Ratings



3/4 cup pecans, ground
8 (2 cups) soft coconut macaroon cookies, crumbled
3 tablespoons Land O Lakes® Butter, melted


2 (14-ounce) containers your favorite flavors ice cream or frozen yogurt, slightly softened


Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press firmly onto bottom and up sides of ungreased 9-inch pie pan. Bake for 12 to 15 minutes or until golden brown. Cool completely.

Arrange scoops of ice cream or yogurt in pie shell. Cover with plastic food wrap; freeze at least 1 hour.

Let pie stand at room temperature for 10 minutes before serving. Cut into wedges to serve.

Recipe Tip

- Tropical flavors such as pineapple, coconut or mango complement the flavors in the macaroon crust.

- To easily remove pieces of frozen pies from the pie plate, wrap the bottom in a warm damp towel for a few minutes before serving. Dip the cutting knife into warm water between each cut of the pie and use a pie server to remove the pie from the plate.

Nutrition Facts (1 serving)

Calories: 420

Fat: 28g

Cholesterol: 55mg

Sodium: 160mg

Carbohydrates: 38g

Dietary Fiber: 3g

Protein: 5g

Recipe #12092©2001Land O'Lakes, Inc.

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