German Chocolate Ice Cream Pie

German Chocolate Ice Cream Pie

  • Serves 12
  • Prep Time 15 min
  • Cook Time 25 min

Ingredients

  • 5 1/3 cups (1.33 L) sweetened flaked coconut, divided
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*, melted
  • 1 container Breyers® Creamery Style™ Chocolate Ice Cream
  • 1/2 cup (125 mL) chopped toasted pecans
  • 2 Tbsp. (30 mL) caramel ice cream topping

Instructions

  1. Preheat oven to 350°F (180 C). Spray 9-inch (23 cm) pie plate with no-stick cooking spray; set aside.
  2. Reserve 1/2 cup (125 mL) coconut for garnish. Combine remaining coconut and margarine in medium bowl. Press into prepared pie plate. Bake 25 minutes or until golden. If edges become too dark, cover with aluminum foil. Cool completely on wire rack.
  3. Meanwhile, spread reserved coconut on microwave-safe plate and microwave at HIGH 1 minute. Stir and microwave in 30 second increments until golden, stirring after each 30 seconds; set aside.
  4. Scoop Breyers® Creamery Style™ Chocolate Ice Cream into crust, smoothing to form even layer. Top with pecans, toasted coconut and ice cream topping. Serve immediately or freeze until ready to serve.

*Becel Gold in Quebec.

Nutritional Information

Nutritional Information

Nutritional Information
Per: 1 serving Servings Per Container Value Amount: Nutrient Type
Per: 1 serving
Amount:
Calories 390
Calories from Fat 220
Total Fat 25 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 130 mg
Total Carbs 41 g
Dietary Fiber 5 g
Sugars 30 g
Protein 4 g
Calcium 6 %
Iron 15 %
Vitamin C 0 %
Vitamin A 15 %
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