Laurie Snow Hein - Palm View
Palm View
Laurie Snow Hein
Buy This Art Print At





La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Almond-Coconut Pie




"Seize the moment. Remember all those women on the 'Titanic'
who waved off the dessert cart."

~ Erma Bombeck

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise! 



[Flag Campaign icon]

Your patronage of our
affiliate partners supports this web site.  We thank you!


  Andrea Beloff - Sea of Palms
Sea of Palms
Andrea Beloff
Buy This Art Print At



Almond-Coconut Pie
Bon Appetit December 1993

1 1/2 cups whole almonds (about 7 ounces), toasted
3/4 cup sweetened shredded coconut
3 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 pints vanilla ice cream, slightly softened
3/4 cup canned sweetened cream of coconut (such as Coco Lopez)
3/4 cup sweetened shredded coconut
1 cup purchased fudge sauce, slightly warmed
[Or, make your own!]
Sweetened whipped cream
Toasted sliced almonds

Preheat oven to 350 degrees F. Line a 9-inch deep-dish glass pie plate with foil. Finely chop almonds, 3/4 cup coconut and sugar in processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides of prepared dish. Bake crust until light brown and set, about 15 minutes. Freeze crust 15 minutes.
Combine ice cream, cream of coconut and 3/4 cup shredded coconut in large bowl and whisk to blend. Transfer mixture to pie shell and freeze until firm, at least 4 hours or overnight. Lift pie out of dish and peel foil from bottom of crust. Return pie to dish. Pour fudge sauce over. Freeze until firm about 1 hour. Spoon whipped cream around edge of pie. Sprinkle with sliced almonds.

Featured Archive Recipes:
Pastatella (Almond, Chocolate and Orange Tarts) 
Chocolate Coconut Crunch Pie
Coffee-Coconut Tart
Coconut Pecan Pie
Coconut-Cardamom Custard Tart with Oven-Roasted Bananas
Coconut Cream Pie (Herbsaint, New Orleans)


Index - Pie Recipe Archives
Basic Pie Crust Recipes

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 24, 2003.