Toasted Coconut Caramel Ice Cream Pie

Breyers® Toasted Coconut Caramel Ice Cream Pie


Prep time

20 min

Freeze Time

4 h

Makes

12 servings

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Ingredients

  • 3 3/4 cups toasted flaked coconut
  • 1/4 cup I Can't Believe It's Not Butter!® Spread, melted
  • 1/4 cup firmly packed light brown sugar
  • 1 container (1.5 qt.) Breyers® Original Homemade Vanilla Ice Cream
  • 1 cup heavy cream
  • 1/2 cup caramel ice cream topping
  • Serving Size 

    Amount per serving

    Amount per: per serving

    • Calories 400
    • Calories from Fat 220
    • Total Fat 24g
    • Saturated Fat 17g
    • Trans Fat 0.5g
    • Cholesterol 65mg
    • Sodium 210mg
    • Total Carbs 42g
    • Dietary Fiber 3g
    • Sugars 32g
    • Protein 4g
    • Calcium 10%
    • Iron 2%
    • Vitamin C 2%
    • Vitamin A 15%

Directions

  1. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.

  2. Combine 3 cups coconut, Spread 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.

TIP: For an even easier prep, use a prepared graham cracker crust.

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