Strawberry-coconut Ice Cream Pie

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 21 shortbread cookies, processed into fine crumbs (1 1/3 cups)
• 1/2 cup flaked coconut
• 4 tablespoons unsalted butter, softened
• 1 pint strawberry ice cream, slightly softened (or strawberry ice cream/strawberry sherbet blend)
• 1 pint coconut ice cream or 1 pint coconut gelato, slightly softened
• 1 cup heavy cream, very cold
• 1 tablespoon confectioners' sugar
• toasted coconut, for garnish (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 in food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
• 3 add butter; pulse until evenly moistened.
• 4 pat into 9-inch pie plate.
• 5 bake 10 minutes, until firm and lightly golden.
• 6 let cool on wire rack.
• 7 drop alternate spoonfuls of both ice creams into crust.
• 8 swirl together with a tip of knife to marbelize.
• 9 freeze at least 6 hours or overnight until firm.
• 10 beat cream and sugar until peaks form.
• 11 serve pie in wedges topped with whipped cream and garnished with toasted coconut.