Frozen Coconut Brittle Ice Cream Pie Recipes

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EASY FROZEN COCONUT CREAM PIE



Easy Frozen Coconut Cream Pie image

This frozen pie is super easy, creamy and delicious with flakes of coconut throughout and sprinkled atop the pie. I use a store-bought 9-inch graham cracker pie crust, but you could use your own favorite recipe.

Provided by MarthaStewartWanabe

Categories     Pie

Time 8h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

1 (12 ounce) container Cool Whip, thawed
1 cup sour cream
1 cup sugar
1 1/2 cups coconut, flaked, sweetened
1 (9 inch) graham cracker pie crust

Steps:

  • If using a homeade graham cracker pie crust, prepare and cool completely.
  • In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut.
  • Spread filling evenly into pie crust, forming peaks with the underside of a spoon.
  • Sprinkle top generously with remaining coconut.
  • Freeze, uncovered, for at least 8 hours.
  • Cut into slices and serve. Cover loosely with aluminum foil and store left overs in freezer.

Nutrition Facts : Calories 546.4, Fat 34.5, SaturatedFat 23.7, Cholesterol 12.7, Sodium 202.6, Carbohydrate 59.3, Fiber 3.1, Sugar 47.5, Protein 3.8

FROZEN COCONUT-BRITTLE ICE CREAM PIE



Frozen Coconut-Brittle Ice Cream Pie image

This is so good! Great time to try it too! It's so easy! Try this out on your friends and family, and you'll get rave reviews. You can exchange ice cream flavors and the ice cream topping if you wish. You may want to make this a day ahead, or at least early in the day if having it same day. This recipe was on the bag of my grocery store brand coconut.

Provided by FLUFFSTER

Categories     Pie

Time 15m

Yield 1 9-inch pie

Number Of Ingredients 7

1/2 cup peanut brittle, crushed
1 cup shredded coconut
2 tablespoons butter or 2 tablespoons margarine
1 quart vanilla ice cream, slightly softened
1/2 cup chocolate fudge topping
2 tablespoons shredded coconut
2 tablespoons peanut brittle, crushed

Steps:

  • Preheat oven to 325°F.
  • Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
  • Press into 9-inch pie plate.
  • Bake in 325°F oven for 15 minutes or until lightly browned. Cool.
  • Spoon ice cream evenly into pie crust.
  • Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.

Nutrition Facts : Calories 2416.4, Fat 137, SaturatedFat 92.6, Cholesterol 317.5, Sodium 1423.8, Carbohydrate 281.3, Fiber 13, Sugar 218, Protein 30.4

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