Strawberry Ice-cream Pie Recipe
Ingredients
1 3 1/2 -ounce can (1 1/4 cups) flaked coconut
1 quart vanilla ice cream
1 1/2 cups sugared sliced fresh strawberries or 1 10-ounce package frozen, partially thawed
6 Frozen Cream Toppers
Directions
Toast coconut in moderate oven (350°) about 10 minutes, stirring often to brown evenly.
Cool.
Lightly press onto bottom and sides of well buttered 9 inch pie plate.
Stir ice cream only to soften slightly; spoon into shell; smooth top.
Freeze firm.
To serve, spoon strawberries over ice cream.
Trim with Frozen Cream Toppers: Whip 1/2 cup heavy cream.
Stir in 2 tablespoons sifted confectioners sugar.
Place 6 heaping spoonfuls on chilled baking sheet.
Freeze firm.
Cool.
Lightly press onto bottom and sides of well buttered 9 inch pie plate.
Stir ice cream only to soften slightly; spoon into shell; smooth top.
Freeze firm.
To serve, spoon strawberries over ice cream.
Trim with Frozen Cream Toppers: Whip 1/2 cup heavy cream.
Stir in 2 tablespoons sifted confectioners sugar.
Place 6 heaping spoonfuls on chilled baking sheet.
Freeze firm.
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