crust |
7 oz (1 pkg) coconut |
1/2 cup pecans, chopped |
2 tablespoons all purpose flour |
1/2 stick margarine, melted |
mix flour with coconut and pecans; add melted margarine and stir. pat into 10-inch pie plate. bake for 10-20 minutes, or until lightly |
browned at 350 degrees. |
filling |
1/2 gallon vanilla ice cream |
1/2-3/4 cup crushed peanut brittle |
mix softened ice cream and peanut brittle. place into cooled pie |
shell for at least 6 hours. |
fudge sauce |
1/2 cup cocoa |
1 cup granulated sugar |
1 cup light corn syrup |
4 tablespoons butter or margarine |
4 tablespoons light cream |
1/4 tsp salt |
1 tsp vanilla |
mix first five ingredients in sauce pan. bring to boil, boiling for |
three minutes, stirring constantly. remove from heat, add salt and |
vanilla. cool and drizzle over whipped cream, atop pie. all steps may |
be done before presentation. |
