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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.

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20 min
Prep Time
2 hrs
Total Time



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

How to make

  1. STEP 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. STEP 2

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

  3. STEP 3

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

Tip #1

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

Tip #2

- 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 (1 serving)

420 Calories
28 Fat (g)
55 Cholesterol (mg)
160 Sodium (mg)
38 Carbohydrates (g)
3 Dietary Fiber
5 Protein (g)
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