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.