Toasted Coconut Ice Cream Pie
Spray a 9-in glass pie plate with non-stick cooking spray.
Stir 3 cups coconut, margarine and brown sugar in a medium bowl until combined. Press into prepared pie plate. Freeze 10 minutes.
Scoop half of ice cream into crust, smoothing to form an even layer. Sprinkle with remaining 1 cup coconut. Scoop in remaining ice cream, smoothing top. Freeze 2 hours or overnight.
Beat cream with caramel topping in a large bowl, using an electric mixer on medium, until stiff peaks form. Spread on ice cream or, if desired, spoon into pastry bag with star tip attachment and pipe onto pie. Freeze 1 hour or until ready to serve.
To serve, drizzle with more caramel topping, if desired. Serve immediately.
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Last updated: January 27th, 2021
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