Are you looking for a fun summer dessert? This coconut ice cream pie is what you’re looking for. It’s perfect on a hot summer day.
If you are a regular reader of my blog, then you know I’m allergic to eggs. I grew up eating mostly ice cream because it was safe for me. This no bake coconut pie recipe is delicious and easy. It’s a great make-ahead dessert for a normal weeknight or a family and friends celebration.
Coconut Ice Cream Pie
The best thing about this pie is that it can be made in advance. So if you’re having a get together you don’t have to worry about making this at the last minute. Make it a day or two in advance so you can mark that off your list.
Ingredients for Coconut Pie
Graham cracker pie crust– You can make your own, but I just buy it from the grocery store.
Caramel – You’ll want to get this from the ice cream section of the store.
Vanilla ice cream– You can get your favorite brand that you normally buy. My favorite is Breyer’s. What is the best ice cream you’ve ever had?
Toasted coconut– Who doesn’t love coconut? Here are the directions to toast coconut. It’s easy and gives a little crunchy texture to the pie. Also, you could also name this dessert samoa coconut cream pie. Do you like those Girl Scout cookies too?
How to make Coconut Ice Cream Pie Recipe
You may ask yourself, “How can I make vanilla ice cream more interesting”? Well, you’ve got your answer. Here are the simple instructions.
Toast coconut and set aside to cool.
Put a layer of caramel on the bottom of the graham cracker crust.
Add 1/2 of 1.5 quart package of softened vanilla ice cream into crust.
Add some more swirls of caramel on top of ice cream. Top with toasted coconut. Drizzle with more caramel on top.
Freeze for at least 6 hours so the ice cream will harden back up.
Note: You’ll want to set this out for a few minutes before serving or it will be too hard to slice.
More Yummy Dessert Recipes
Coconut Ice Cream Pie
- 1 graham cracker pie crust
- 1/2 of a 1.5 quart package of vanilla ice cream
- 3-4 oz toasted coconut
- Toast coconut and set aside to cool.
- Put a layer of caramel on the bottom of the graham cracker crust.
- Add 1/2 of 1.5 quart package of softened vanilla ice cream into crust.
- Add some more swirls of caramel on top of ice cream.
- Top with toasted coconut and drizzle MORE caramel on top.
- Freeze for at least 6 hours so the ice cream will harden back up.
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