- 5 1/3 cups (1.33 L) sweetened flaked coconut, divided
- 3 Tbsp. (45 mL) margarine, melted
- 1 container Breyers® Creamery Style™ Chocolate Ice Cream
- 1/2 cup (125 mL) chopped toasted pecans
- 2 Tbsp. (30 mL) caramel ice cream topping
Amount per serving
Amount per: 1 serving
- Calories 390
- Calories from Fat 220
- Total Fat 25g
- Saturated Fat 15g
- Trans Fat 0g
- Cholesterol 30mg
- Sodium 130mg
- Total Carbs 41g
- Dietary Fiber 5g
- Sugars 30g
- Protein 4g
- Calcium 6%
- Iron 15%
- Vitamin C 0%
- Vitamin A 15%
Preheat oven to 350°F (180 C). Spray 9-inch (23 cm) pie plate with no-stick cooking spray; set aside.
Reserve 1/2 cup (125 mL) coconut for garnish. Combine remaining coconut and margarine in medium bowl. Press into prepared pie plate. Bake 25 minutes or until golden. If edges become too dark, cover with aluminum foil. Cool completely on wire rack.
Meanwhile, spread reserved coconut on microwave-safe plate and microwave at HIGH 1 minute. Stir and microwave in 30 second increments until golden, stirring after each 30 seconds; set aside.
Scoop Breyers® Creamery Style™ Chocolate Ice Cream into crust, smoothing to form even layer. Top with pecans, toasted coconut and ice cream topping. Serve immediately or freeze until ready to serve.
*Becel Gold in Quebec.