5-Ingredient Frozen Coconut Cream Pie
Prep: 10 minutes plus cooling, chilling and freezing • Serves: 8
1 pint Food Club® Vanilla Ice Cream
1-1/2 cups Food Club® Sweetened Coconut Flakes
2 cups Food Club® Original Whipped Topping, thawed
1/2 teaspoon almond extract
1. Bake pie crust according to package directions; cool.
2. Refrigerate ice cream 15 minutes to soften. In medium microwave-safe bowl, cook coconut in microwave oven on high 2-1/2 minutes or until toasted, stirring every 30 seconds.
3. In large bowl, with rubber spatula, fold whipped topping, almond extract and 1 cup toasted coconut into softened ice cream until combined.
4. With rubber or off set spatula, carefully spread ice cream mixture in bottom of pie crust; sprinkle with remaining 1/2 cup toasted coconut. Loosely cover with plastic wrap; freeze at least 4 hours or until firm. Makes 1 pie.
5. Cut pie into 8 slices to serve.
Approximate nutritional values per serving (1 slice):
321 Calories, 21g Fat, 14g Saturated Fat, 15mg Cholesterol, 137mg Sodium,
33g Carbohydrates, 2g Fiber, 18g Sugars, 18g Added Sugars, 3g Protein
Chef Tip:
A prepared chocolate, graham cracker or shortbread pie crust can be substituted for frozen pie crust.