Macaroon Crunch Pie

I first had this pie one summer visiting my cousins in South Dakota. It was served at a cousin’s baby shower. I don’t know how old her “baby” is but I’m guessing that I was fifteen or sixteen which makes my copy of the recipe about twenty years old. Ouch! Am I really that old?

I imagine that you could experiment with ice cream, sorbets, and other kinds of cookies or mix-ins. If you do, please report back!

9-inch baked pastry shell, cooled
1/2 cup toasted coconut
2 cups (1 pint) softened sherbet
1 1/2 cups whipping cream
1/3 cup powdered sugar
1 cup crushed crisp macaroon cookies
1/2 cup chopped pecans, or other nuts

Sprinkle 6 Tablespoons coconut in bottom of pie shell; cover with softened sherbet. Place in freezer while preparing other ingredients. In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping. Fold crushed cookies and pecans into remaining whipped cream. Spoon over sherbet, sealing to edge. Garnish with reserved whipped cream and remaining 2 Tablespoons coconut. Freeze 6 hours or until ready to serve.

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Comments

  1. Mmm, sounds yummy! I’ve copied this one over to my files to try sometime. It’s Winter here in the Southern Hemisphere – does that mean I have to wait until Summer? I think not…

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