Strawberry Coconut Ice Cream Pie Recipes

Steps:

• Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
• Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
• In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
• Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
• Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
• If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.

Steps:

• Preheat oven to 350°F.
• In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
• Add butter; pulse until evenly moistened.
• Pat into 9-inch pie plate.
• Bake 10 minutes, until firm and lightly golden.
• Let cool on wire rack.
• Drop alternate spoonfuls of both ice creams into crust.
• Swirl together with a tip of knife to marbelize.
• Freeze at least 6 hours or overnight until firm.
• Beat cream and sugar until peaks form.
• Serve pie in wedges topped with whipped cream and garnished with toasted coconut.

Steps:

• In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9" pie plate and chill until firm about 20 minutes.
• In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries

Steps:

• Combine coconut and butter in a small bowl. Put in a 9 inch greased pie pan and press to bottom and up the sides. Bake at 300 for 30-35 mins or until golden brown. Cover edges of crust with foil loosely to prevent over baking. Cool crust on wire rack.
• Combine strawberries and sugar in a large bowl and let stand 15 minutes In a small saucepan sprinkle gelatin over cold water and let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Stir in lemon juice. Pour into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Top each slice with a fresh strawberry and sprig of mint at presentation if you desire.