Coconut Almond Ice Cream Pie Food

COCONUT ALMOND CREAM PIE

Coconut Almond Cream Pie image

This will make a great dessert for your sweetie on Valentin's Day! I love baking with Eagle Brand Sweetened Condensed Milk.

Provided by Pat Duran

Categories Pies

Time 40m

Number Of Ingredients 15

Ingredients

PIE CRUST:
1 1/3 c flaked coconut
1 c almonds, toasted and finely chopped
3 Tbsp melted butter
FILLING:
14 oz can sweetened condensed milk(not evaporated)
4 large egg yolks
1/2 c water
1/2 tsp almond extract
3 oz pkg. vanilla cook and serve pudding mix
8 oz dairy cream cheese
1/2 c flaked coconut
1 c heavy cream
2 Tbsp powdered sugar
fresh fruit,optional

Steps:

1. Crust: Heat oven to 325^. Coat 9-inch pie plate with no stick cooking spray. Combine coconut, almonds and butter. Reserve 2 Tablespoons for garnish. Press remaining mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
2. Filling: Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and dry pudding mix, stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
3. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared pie shell. Cover and chill thoroughly.
4. Whip heavy cream and powdered sugar to a stiff peak. Top pie with mixture just before serving. Garnish with reserved coconut mixture and fresh fruit, if desired.

CHOCOLATE-BANANA ICE CREAM PIE

Chocolate-Banana Ice Cream Pie image

Provided by Food Network Kitchen

Time 5h10m

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
1 stick unsalted butter, melted
2 medium bananas
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup heavy cream
2 teaspoons confectioners' sugar

Steps:

Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

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