Pie Recipes

Neapolitan Ice Cream Pie

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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

  1. Heat oven to 325 degrees F. Butter a 9 inch pie plate.

Coconut Pie Crust

  1. Combine coconut and butter; press on bottom and side of prepared pie plate.
  2. Bake for 25 minutes or until edges are golden brown.
  3. Cool; chill before filling.

Filling

  1. 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.
  2. 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.
  3. Drizzle with melted chocolate; top with additional toasted almonds, if desired.
  4. For easy serving, dip the bottom of each pie plate into warm water for a few seconds before cutting.


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