Strawberry-Coconut Ice Cream Pie

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Total Time
20 mins
10 mins

A very easy ice cream pie from Rosie's magazine. Prep time does not include chilling for 6 hours or overnight.

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  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.