Cherry Coconut Ice Cream Pie

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Pie Shell and Base

  • 1 1/3 cups flaked coconut
  • 2 tablespoons butter, melted
  • 1/4 cup Graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 quart vanilla ice cream
  • 1 cup Frozen Cherry Mix

Frozen Cherry Mix

  • 5 quarts steamed tart red cherries
  • 2 (20 ounce) cans crushed pineapple, drained
  • 3 cups granulated sugar
  • 8 teaspoons ascorbic acid powder
  • 2 teaspoons cinnamon
  • 1/8 teaspoon cloves
  • 2 (1 3/4 ounce) packages powdered fruit pectin


  1. Combine coconut and butter. Mix well.
  2. Add crumbs and sugar, mixing thoroughly.
  3. Press firmly on bottom and sides of 8-inch pie pan.
  4. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned.
  5. Cool.
  6. Soften ice cream and spread in coconut shell.
  7. Spread Frozen Cherry Mix over top and freeze.
  8. Thaw just enough to soften so that pie may be cut in wedges.
  9. Pit cherries. Chop coarsely. (Fruit and juice should measure about 12 cups.)
  10. Drain juice from cherries and reserve.
  11. Add pineapple to cherries.
  12. Combine sugar, ascorbic acid powder and spices.
  13. Add to cherries and pineapple. Mix well. Let stand to dissolve sugar.
  14. Combine pectin and cherry juice in large saucepan. Heat to a full rolling boil. Boil for 1 minute, stirring constantly.
  15. Add to cherry mixture. Stir for 2 minutes.
  16. Ladle into containers. Seal.
  17. Allow to stand at room temperature until set, about 8 to 10 hours.
  18. Freeze.

Yield: 10 pints

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