Carol'S Coconut-Pecan Ice Cream Pie
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A home-kitchen version of carol's coconut-pecan ice cream pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. vanilla wafer crumbs
- 1/2 c. shredded coconut
- 1/4 c. butter, melted
- 1/4 c. sugar
- 3 egg whites
- 1/8 tsp. salt
- 2 pt. vanilla ice cream, softened
- 1 c. pecan halves, broken
- 1/8 tsp. cream of tartar
Method
In a 9-inch pie pan, mix first 4 ingredients.
With back of spoon, press mixture to bottom and sides of pan.
Place in freezer until firm, about 10 minutes.
In large bowl, mix ice cream and pecans.
Smooth into crust.
Cover and freeze until firm for at least 4 hours.
Twenty minutes before serving, preheat oven to 500°.
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