Frosty Pineapple-Coconut Pie

5 ingredients
2 steps

Ingredients

  • 3 tablespoons butter, melted
  • 2 cups sweetened shredded coconut
  • 1 pint vanilla ice cream, softened
  • 1 pint pineapple sherbet, softened
  • Fresh pineapple wedges, optional

Directions

  1. 1
    Spread butter over the bottom and sides of a 9-in. pie plate. Press coconut onto the bottom and sides of plate. Bake at 325° for 12-15 minutes or until edges are golden brown. Cool completely on a wire rack.
  2. 2
    Spread ice cream into crust. Spread sherbet over ice cream. Freeze for 1 hour or until firm. Garnish with pineapple wedges if desired.

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