Mango and Coconut Ice Cream Pie
from Icebox Pies by Lauren Chattman - "The tropical flavors of this pie make it a perfect summer dessert."
Ingredients
1 cup sweetened flaked coconut
1 pint vanilla ice cream, softened
1/2 teaspoon pure coconut extract
1 prepared crumb crust
1 pint mango sorbet, softened
Preheat the oven to 350 degrees. Place the coconut on a baking sheet and bake it until it is golden, stirring it once or twice, about 5 minutes. Watch the coconut carefully; it will go from golden to burned in an instant. Remove the pan from the oven and let the coconut cool completely.
Combine the ice cream, coconut, and coconut extract in a large mixing bowl and mash the ice cream with the back of a wooden spoon until all the ingredients are well combined.
Turn half of the coconut ice cream mixture into the prepared crust and smooth the top with the back of a spoon. Spread half of the mango sorbet over the ice cream. Repeat with the remaining ice cream and then the sorbet. Cover the pie with plastic wrap and freeze it until the filling is completely set, at least 3 hours and up to 1 week.
Graham Cracker Crust
Makes one 9 inch pie crust - "This classic crumb crust bakes up crisp and not too sweet--perfect for almost any icebox pie"
Ingredients
11 whole graham crackers (to yield about 1 1/2 cups crumbs)
5 Tablespoons unsalted butter, melted
1 Tablespoon sugar
1/8 teaspoon salt
Preheat the oven to 350 degrees. Place the graham crackers in the workbowl of a food processor and process them until they are finely ground. Combine the crumbs, butter, sugar, and salt in a medium size mixing bowl and stir until the crumbs are moistened.
Press the mixture evenly across the bottom of a 9 inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
Bake the crust until it is crisp, 6 to 8 minutes. Let it cool completely before filling it. (the crust may be wrapped in plastic wrap and frozen for up to 1 month)
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