One slice of this coconut ice cream pie, and you'll never be satisfied with regular pie recipes again. Our favorite part? The rich blueberry sauce.

Zainab of Blahnik Baker
Source: Better Homes and Gardens
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Ingredients

Almond-Brown Sugar Crust
Blueberry Sauce
Assemble and Serve

Directions

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  • Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, toasted coconut flakes, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.

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  • Bake 8 to 12 minutes until lightly golden. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

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  • In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.

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  • Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

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  • Remove from heat and stir in almond extract and coconut extract. Set aside to cool; refrigerate sauce until completely chilled before proceeding.

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  • Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.

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  • Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

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  • Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

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To serve:
  • In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

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