Toasted Coconut Caramel Ice Cream Pie
Savor the fusion of toasted coconut and rich caramel with Breyer’s Homemade Vanilla Ice Cream in our Toasted Coconut Caramel Ice Cream Pie recipe.
Calories
400 (per serving)
Calories from Fat
220 (per serving)
Total Fat
24g (per serving)
Saturated Fat
17g (per serving)
Trans Fat
0.5g (per serving)
Cholesterol
65mg (per serving)
Sodium
210mg (per serving)
Total Carbs
42g (per serving)
Dietary Fiber
3g (per serving)
Sugars
32g (per serving)
Protein
4g (per serving)
Calcium
10% (per serving)
Iron
2% (per serving)
Vitamin C
2% (per serving)
Vitamin A
15% (per serving)
- 3 3/4 cups toasted flaked coconut
- 1/4 cup margarine, melted
- 1/4 cup firmly packed light brown sugar
- 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream
- 1 cup heavy cream
- 1/2 cup caramel ice cream topping
Directions
Print1. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
2. Combine 3 cups coconut, margarine and brown sugar in medium bowl. Press into prepared pie plate. Freeze 10 minutes.
3. Scoop 1/2 of the Homemade Vanilla Ice Cream into crust, smoothing to form even layer; sprinkle with 1/2 cup coconut. Scoop in remaining Ice Cream, smoothing to form even layer. Freeze 2 hours or overnight.
4. Beat heavy cream with caramel ice cream topping in large bowl with electric mixer until stiff peaks form. Spread on Ice Cream or, if desired, spoon into pastry bag with star tip attachment and pipe onto pie. Sprinkle with remaining coconut. Freeze 1 hour or until ready to serve. Drizzle, if desired, with additional caramel topping.
