A chilled crust of chocolate, coconut and pecans is filled with scoops of ice cream and crowned with sundae toppings for the ultimate frosty pie.
What You Need
Original recipe yields 8 servings
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
1 Tbsp. butter or margarine
3/4 cup finely chopped PLANTERS Pecans, toasted
3/4 cup BAKER'S ANGEL FLAKE Coconut
1 qt. (4 cups) ice cream, any flavor, softened
1 cup thawed COOL WHIP Whipped Topping
3 maraschino cherries
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Let's Make It
Line 9-inch pie plate with foil; lightly grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir in pecans and coconut. Spread evenly onto bottom and up side of prepared pie plate.
Refrigerate 1 hour or until firm. Lift crust out of pie plate. Carefully peel off foil. Return crust to pie plate or place on serving plate. Fill with scoops of the ice cream; cover.
Freeze 2 hours or until firm. Top with whipped topping and cherries just before serving. Store leftover pie in freezer.
Enjoy a serving of this rich and indulgent pie on special occasions.
How to Serve
Remove pie from freezer. Let stand at room temperature 10 min. before serving to allow pie to soften slightly for easier cutting.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.