Rainbow Macaroon Pie

Rainbow Macaroon Pie
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Sweet, tempting coconut macaroon cookies and ground pecans combine for a tropical-inspired crust for this refreshing ice cream pie.
20 min
Prep Time
2:00
Total Time
8 servings

Ingredients

Crust

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

Filling

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

Directions

  1. 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.
  2. Arrange scoops of ice cream or yogurt in pie shell. Cover with plastic food wrap; freeze at least 1 hour.
  3. Let pie stand at room temperature for 10 minutes before serving. Cut into wedges to serve.

Recipe Tips

- 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
Cholesterol
55mg
Carbohydrates
38g
Protein
5g
Fat
28g
Sodium
160mg
Dietary Fiber
3g

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