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