German Chocolate Ice Cream Pie – a delicious recipe with coconut, I, Breyers, pecans, Breyers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Spray 9-inch pie plate with no-stick cooking spray; set aside.
2
Reserve 1/2 cup coconut for garnish. Combine remaining coconut and I Can't Believe It's Not Butter!(R) Spread 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.
3
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.
4
Scoop Breyers(R) Chocolate Ice Cream into crust, smoothing to form even layer. Top with pecans, toasted coconut and Ice Cream Sauce. Serve immediately or freeze until ready to serve.
400
kcal
Calories
33
g
Fat
25
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 14 ounces sweetened coconut flakes divided, 3 tablespoons I Can't Believe It's Not Butter!(R) Spread melted, 1 1/2 quarts Breyers(R) Chocolate Ice Cream 1 container, 1/2 cup toasted pecans, and more.
Yes, German Chocolate Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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