Toasted Coconut Chocolate Ice Cream Pie

1. 1

   Preheat the oven to 375.

2. 2

   Toast the coconut on a baking sheet for 8 to 10 minutes, stirring occasionally, until golden.

3. 3

   Transfer the toasted coconut to a bowl and let cool slightly.

4. 4

   Add the butter and stir until incorporated.

5. 5

   Press the coconut evenly over the bottom and up the sides of a 9-inch pie pan.

6. 6

   Cover and freeze until firm, about 15 minutes.

7. 7

   Spoon the ice cream into the coconut shell, mounding it slightly in the center and spreading it out to the edges of the shell; be careful not to dislodge any of the coconut.

8. 8

   Cover and freeze for at least 45 minutes, or until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.