Pie Recipes
Neapolitan Ice Cream Pie
Ingredients
Coconut Pie Crust
- 2 cups flaked coconut
- 3 tablespoons melted butter
Filling
- 1 pint vanilla ice cream
- 1/2 cup dairy sour cream
- 1/4 cup finely chopped toasted almonds
- 1/8 cup rum
- 1 pint chocolate ice cream
- 1 pint strawberry ice cream
- 1 (1 ounce) square semisweet chocolate, melted
Instructions
- Heat oven to 325 degrees F. Butter a 9 inch pie plate.
Coconut Pie Crust
- Combine coconut and butter; press on bottom and side of prepared pie plate.
- Bake for 25 minutes or until edges are golden brown.
- Cool; chill before filling.
Filling
- In a cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.
- Using a small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange atop vanilla layer in pie shell. Cover and freeze.
- Drizzle with melted chocolate; top with additional toasted almonds, if desired.
- For easy serving, dip the bottom of each pie plate into warm water for a few seconds before cutting.