Ingredients
Crust Ingredients:
1 1/3 cups finely ground graham crackers
½ stick unsalted butter, melted
1/3 sweetened flaked coconut
1 tsp. coconut milk
pinch salt
Pie Ingredients:
1 cup sweetened flaked coconut
1 pint vanilla ice cream, softened
1 tsp. coconut milk
1 pint lime sorbet, softened
Preparation
Preheat oven to 350°F.
Prepare crust. Combine all crust ingredients in a medium mixing bowl and stir until crumbs are moistened. Press mixture firm and evenly across bottom of a 9 inch pie plate and up the sides. Bake crust for 6 to 8 minutes, or until crisp. Remove from oven and let cool prior to filling.
Create pie. First, place coconut on a baking sheet and bake for 5 minutes or until golden, stirring once or twice. Remove from oven and cool completely.
Combine coconut, ice cream, and milk in a large mixing bowl and mash ice cream with back of a wooden spoon until all ingredients are combined. (A food processor can be used, but on lowest setting and only pulse to combine ingredients.)
Turn half of ice cream mixture into prepared crust and smooth top with back of spoon. Spread half of sorbet over the ice cream. Repeat with remaining ice cream and then sorbet. Cover pie with plastic wrap and freeze until the filling is completely set, at least 3 hours and up to 1 week.
