I’m loco for coconut (ice cream pie)!

This post is for mi amigo, Jim.

Recently, a few friends and I spent a weekend in wine country. We chillaxed, swam, cocktailed and dined al fresco. It was a PURRFECT summer weekend!

I made a ton of food and drink including some yummy gourgeres, healthy(ish) frozen watermelon margaritas, short rib tacos, and a rich hash brown casserole.

However, the hands down favorite of the weekend was also the easiest to make. It was a coconut dulce de leche ice cream pie. The ingredients are a tad on the expensive-side and a little hard to find. But hey, this isn’t a weeknight-at-home-in-front-of-the-boobtube sort of dessert.


Coconut Dulce de Leche Ice Cream Pie

  • Graham crackers (not the cinnamon topped variety). You’ll need about a packet and a half.
  • A stick of unsalted butter melted and slightly cooled
  • Coconut curd or coconut jam (I used Hey Boo Coconut Jam that I purchased at the Pasta Shop in Berkeley) Image
  • A pint of slightly softened dulce de leche, caramel cone, vanilla, chocolate, or coffee ice cream
  • Toasted pecan pieces and shredded sweetened coconut to sprinkle on top
  • Freshly whipped cream (I prefer my whipped cream unsweetened with this as the curd and ice cream are sweet enough)

That’s it!

To make the crust:

Preheat oven to 350.

Place the graham crackers in a gallon sized Ziploc bag. Use something heavy (a small cast iron pan, hammer, rolling pin, etc…) to beat the hell out of them until they are nothing but crumbs. Then pour in the cooled melted butter (I melt mine in the microwave in a glass measuring cup), seal the bag and use your hands to massage the butter evenly into the crumbs. Pour the crumbs into a round pie pan. Press firmly into the sides and the bottom of the pan (HINT: I use the bottom of a small glass as a pressing aid). Bake crust in the preheated oven for about 20 minutes. You are just trying to harden it up a bit. Be careful not to burn the crust!

Alternative: Buy a premade graham cracker crust

To assemble the ice cream pie:

Plop the pint of slightly softened ice cream (you just want to be able to spread it) into the cooled (THIS IS IMPORTANT) pie crust.  Using a spoonula or an offset spatula, spread the ice cream into one even layer.  Sprinkle with toasted pecan pieces and toasted shredded sweetened coconut. Put the pie in the freezer for at least 3 hours to firm up. 

Pull it out of the freezer about 15 to 20 minutes before you want to serve dessert and top it with freshly whipped cream and some more of the toasted pecans and coconut. Serve. 

It’s crazy how tasty this ice cream pie is!


About Carrie Tacla

Candymaking B2B marketer with a penchant for all things culinary.
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2 Responses to I’m loco for coconut (ice cream pie)!

  1. Usha says:

    Looks & sounds so delicious! Where do you use the coconut jam? Before layering the ice cream?

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