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Toasted Coconut Caramel Ice Cream Pie

Breyers® 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. 

  • Prep time

    20 min

  • Cook time

    00 min

  • Makes

    12 servings

  • FreezeTime

    240 min 

Ingredients

  • 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

  1. 23
Title 23
Calories from Fat 400.0
Total Fat 24.0 g
Saturated Fat 17.0 g
Trans Fat 0.5 g
Cholesterol 65.0 mg
Sodium 210.0 mg
Total Carbs 42.0 g
Dietary Fiber 3.0 g
Sugars 32.0 g
Protein 4.0 g
Calcium 10.0 %
Iron 2.0 %

Directions

  1. 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.

Toasted Coconut Caramel Ice Cream Pie
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