Try this No-Bake Ice Cream Pie recipe, or contribute your own.
Suggest a better descriptionHAS CHOCO-COCONUT CRUST Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to blend. Combine milk and sugar; stir into chocolate mixture. Add coconut- mix well. Press to bottom and sides of pie plate. Refrigerate, to make firm. About 15 min. before serving, remove and let stand at room temperature. To serve, fill with ice cream. If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice cream. Wrap and freeze. To serve, first let stand 15 min. Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350? F. 12 to 15 min., or until crisp and golden brown. Cool, serve as above, packing ice cream well into coconut shell.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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