Almond-Coconut Pie
Bon Appetit December 1993

1 1/2 cups whole almonds (about 7 ounces), toasted
3/4 cup sweetened shredded coconut
3 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 pints vanilla ice cream, slightly softened
3/4 cup canned sweetened cream of coconut (such as Coco Lopez)
3/4 cup sweetened shredded coconut
1 cup purchased fudge sauce, slightly warmed
[Or, make your own!]
Sweetened whipped cream
Toasted sliced almonds

Preheat oven to 350 degrees F. Line a 9-inch deep-dish glass pie plate with foil. Finely chop almonds, 3/4 cup coconut and sugar in processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides of prepared dish. Bake crust until light brown and set, about 15 minutes. Freeze crust 15 minutes.
Combine ice cream, cream of coconut and 3/4 cup shredded coconut in large bowl and whisk to blend. Transfer mixture to pie shell and freeze until firm, at least 4 hours or overnight. Lift pie out of dish and peel foil from bottom of crust. Return pie to dish. Pour fudge sauce over. Freeze until firm about 1 hour. Spoon whipped cream around edge of pie. Sprinkle with sliced almonds.

Featured Archive Recipes:
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Chocolate Coconut Crunch Pie
Coffee-Coconut Tart
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Coconut-Cardamom Custard Tart with Oven-Roasted Bananas
Coconut Cream Pie (Herbsaint, New Orleans)

 

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