Tropical Icecream Pie

13 ingredients
3 steps

Ingredients

  • Pie: 1 vanilla cookie prepared piecrust
  • 2/3 of a 1.75 qt. tub of vanilla bean icecream, softened
  • 1 cup flaked coconut
  • 1 cup brandied fruit*
  • *Brandied fruit: 2 cups peeled and seeded oranges (6 small)
  • 2 cups chopped fresh pineapple
  • 2 cups pared and chopped pears (3 pears)
  • 2 cups peeled and chopped fresh peaches (5 peaches)
  • 2 cups halved maraschino cherries
  • 2 1/2 cups sugar
  • 2 1/2 cups brown sugar
  • 2 tsp. cinnamon
  • 1 pint apricot brandy

Directions

  1. 1
    Layer vanilla bean icecream 3/4 of the way up the piecrust. Smooth out with back of spoon. Sprinkle on 1/2 cup of the coconut. Layer rest of icecream on top of coconut, and mound it up. Smooth it out with a spoon again. Sprinkle on the rest of the coconut. Wrap with plastic wrap and freeze until firm ( about 2 hours).
  2. 2
    When ready to serve, thaw for several minutes (outside of refrigerator). Top with brandied fruit.
  3. 3
    Brandied fruit: Mix all fruits and sugars together, and let stand 3 hours. Add cinnamon and brandy. Let stand, loosely covered, up to 1 week, stirring once a day. After 1 week, if not using it right away-refrigerate it with the jar lid on. Makes 12 cups.

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