Cherry-Coconut Ice Cream Pie


Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

A new cherry pie from our Test Kitchens—perfect blend of flavors


  • 1⅓ c. flaked coconut
  • 2 tblsp. butter or margarine, melted
  • ¼ c. graham cracker crumbs
  • 2 tblsp. sugar
  • 1 qt. vanilla ice cream
  • 1 c. Frozen Cherry Mix


  • Combine coconut and butter; mix well. Add crumbs and sugar, mixing thoroughly. Press firmly on bottom and sides of 8" pie pan. Bake in moderate oven (375°F.) 10 to 12 minutes, or until lightly browned. Cool.
  • Soften ice cream and spread in coconut shell. Spread Frozen Cherry Mix over top and freeze.
  • Thaw just enough to soften so that pie may be cut in wedges.