Strawberry-Coconut Ice Cream Pie

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.

3. 3

   Add butter; pulse until evenly moistened.

4. 4

   Pat into 9-inch pie plate.

5. 5

   Bake 10 minutes, until firm and lightly golden.

6. 6

   Let cool on wire rack.

7. 7

   Drop alternate spoonfuls of both ice creams into crust.

8. 8

   Swirl together with a tip of knife to marbelize.

9. 9

   Freeze at least 6 hours or overnight until firm.

10. 10

    Beat cream and sugar until peaks form.

11. 11

    Serve pie in wedges topped with whipped cream and garnished with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.