Toasted coconut features in both the ice cream filling of this pie as well as the crust. The buttery cookie crust is a blend of toasted coconut, toasted macademia nuts, and cookie crumbs. The toasted coconut ice cream
filling is rich and sweet, with tons of coconut flavor. Serve this pie drizzled with warm dulce de leche
or hot fudge sauce
, and top with whipped cream and more toasted coconut.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
- 1 cup macademia nuts
- 1 1/2 cups shredded dried coconut (sweetened)
- 1 cup cookie crumbs (vanilla wafer, coconut cookies, or graham cracker)
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1 recipe toasted coconut ice cream
- Whipped cream, for garnish
- Dulce de leche or hot fudge sauce for garnish
- Preheat oven to 325 degrees. Place the macademia nuts in a shallow baking pan. Spread the coconut out in another shallow baking pan. Place both baking pans in the oven and bake until nuts and coconut are lightly browned, fragrant, and toasted (about 8-10 minutes). Check them often and stir so that they toast evenly and don't burn. Remove from oven and let cool.
- Increase oven temperature to 350 degrees. In a food processor, process toasted macademias until finely ground. Add coconut and process until ground. Add cookie crumbs and salt (to taste) and mix well. Melt butter and add to crumbs, mixing briefly until incorporated.
- Pour crumb mixture into a 9-inch pie plate. Press crumbs into bottom and up the sides to form a crust. Bake cookie crust for 8-10 minutes, or until golden brown and fragrant. Remove from heat and let cool.
- Prepare toasted coconut ice cream. Spread softened ice cream into pie crust. Freeze until ice cream is set.
- Serve pie drizzled with warm dulce de leche or fudge sauce and sprinkled with reserved toasted coconut.