German Chocolate Ice Cream Pie

If you have roughly 40 minutes to spend in the kitchen, German Chocolate Ice Cream Pie might be an amazing gluten free and dairy free recipe to try. This recipe serves 12. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 15g of fat, and a total of 206 calories. 1060 people found this recipe to be flavorful and satisfying. A mixture of chocolate ice cream, chocolate ice cream sauce, sweetened shredded coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Summer. It is brought to you by Cooking Classy. This recipe is typical of European cuisine. Overall, this recipe earns a not so tremendous spoonacular score of 33%. Try German Chocolate Ice Cream, German chocolate ice cream, and German Chocolate Cake Ice Cream for similar recipes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with no-stick cooking spray, set aside.Set aside 1/2 cup of the coconut, then combine remaining coconut with melted butter in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish. Bake 13 - 15 minutes then cover edges looesly with foil to prevent excessive browning, then bake 10 - 15 minutes longer until crust is golden. Cool completely on a wire rack.Meanwhile, spread remaining 1/2 cup coconut on a microwave safe plate and microwave on HIGH power 1 minute. Stir then microwave in 30 second increments until golden, stirring after each increment, set aside (alternately you can just toast coconut in oven on a baking sheet since it is already preheated from baking crust).Allow Breyers Chocolate Ice Cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer. Spread 3 Tbsp Breyers Caramel Flavored Ice Cream Sauce evenly over top then sprinkle evenly with toasted pecans and remaining toasted coconut. Drizzle top evenly with 3 Tbsp Breyers Caramel Flavored Ice Cream Sauce then freeze until pie is firm enough to cut into clean slices, about 1 hour (you can also serve right away slices won't hold their shape as well though).Recipe from Breyers

 

Step by step:

1. Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with no-stick cooking spray, set aside.Set aside 1/2 cup of the coconut, then combine remaining coconut with melted butter in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish.

2. Bake 13 - 15 minutes then cover edges looesly with foil to prevent excessive browning, then bake 10 - 15 minutes longer until crust is golden. Cool completely on a wire rack.Meanwhile, spread remaining 1/2 cup coconut on a microwave safe plate and microwave on HIGH power 1 minute. Stir then microwave in 30 second increments until golden, stirring after each increment, set aside (alternately you can just toast coconut in oven on a baking sheet since it is already preheated from baking crust).Allow Breyers Chocolate Ice Cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer.

3. Spread 3 Tbsp Breyers Caramel Flavored Ice Cream Sauce evenly over top then sprinkle evenly with toasted pecans and remaining toasted coconut.

4. Drizzle top evenly with 3 Tbsp Breyers Caramel Flavored Ice Cream Sauce then freeze until pie is firm enough to cut into clean slices, about 1 hour (you can also serve right away slices won't hold their shape as well though).Recipe from Breyers

Nutrition Information:

covered percent of daily need