No-Bake Ice Cream Pie
Yield
6 servingsPrep
15 minCook
0 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Sq. |
unsweetened chocolate
|
*
|
| ⅔ | cup |
powdered sugar
sifted |
|
| 2 | tablespoons |
butter
|
|
| 1 ½ | cups |
coconut
snipped |
*
|
| 2 | tablespoons |
milk
hot, or water |
|
| 1-2 | pt. |
ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Sq. |
unsweetened chocolate
|
*
|
| 158 | ml |
powdered sugar
sifted |
|
| 3E+1 | ml |
butter
|
|
| 355 | ml |
coconut
snipped |
*
|
| 3E+1 | ml |
milk
hot, or water |
|
|
ice cream
|
*
|
Directions
Grease 8" pie plate.
In double boiler, melt chocolate and butter; stir to blend.
Combine milk and sugar; stir into chocolate mixture. Add coconut-mix well.
Press to bottom and sides of pie plate. Refrigerate, to make firm.
About 15 min. before serving, remove and let stand at room temperature.
To serve, fill with ice cream.
