Jeanie Cooper's Coconut Ice Cream Pie Recipe
Ingredients:
3 3 1/2 ounce cans of flaked coconut
6 tablespoons butter or margarine
1 quart vanilla ice cream
1 pint each of at least three different ice cream flavors of your choosing
1 cup dairy sour cream
½ cup finely chopped toasted almonds
½ cup rum ( I normally don't use the rum)
Pie Crusts:
Combine flaked coconut with melted butter or margarine, press on bottom and sides of 2 buttered 9 inch pie plates. I use Pyrex pie plates for this recipe. Bake in 350 degree oven for 25 minutes until edges are golden brown. Chill thoroughly before filling.
Filling:
In a cold mixing bowl, stir vanilla ice cream to soften, add sour cream, nuts and rum. Spread half of the mixture in each pie shell. Using a small or medium scoop, shape three different flavors of ice cream into balls and arrange on top of each pie.
I normally use fruit flavored balls of ice cream on one pie and non fruit flavors on the other. Before serving you can drizzle some toasted coconut or toasted almonds on the top of each pie.
I usually make a fruit sauce for the fruit pie and hot fudge sauce for the non fruit pie.
