Creamy
Coconut Peppermint Pie Recipe
Garnished
with toasted coconut and more peppermint candy, this creamy dessert welcomes
the holidays! Look for premade shortbread crusts in the baking aisle of the
grocery store.
Ingredients
:
1
envelope unflavored gelatin
1/2
cup coconut milk
2-1/2
cups peppermint ice cream, melted
1/4
cup crushed peppermint candies, divided
1/4
teaspoon coconut extract
1
cup flaked coconut, toasted, divided
1
shortbread crust (9 inches)
How
To Make Creamy Coconut Peppermint Pie :
In
a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1
minute. Microwave on high for 30-40 seconds. Stir for until gelatin is
completely dissolved, 1 minute.
Stir
ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold
in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut.
Refrigerate at least 2 hours before serving.
Just
before serving, top with remaining crushed candies.
Nutrition
Facts :
1
piece: 281 calories, 15g fat (10g saturated fat), 18mg cholesterol, 165mg
sodium, 33g carbohydrate (22g sugars, 1g fiber), 4g protein.
