Recipe for cooking cherry coconut ice cream pie

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Cherry Coconut Ice Cream Pie

1 1/3 c. flaked coconut
2 Tbsp. butter or butter replacement, melted
1/4 c. graham cracker crumbs
2 Tbsp. sugar
1 qt. vanilla ice cream
1 c. Frozen Cherry Mix

Combine coconut and butter. Mix well. Add crumbs and sugar, mixing thoroughly. Press firmly on bottom and sides of  8-in. pie pan. Bake at 375 degrees F for 10 to 12 mins. or until lightly browned. Cool.

Soften ice cream and spread in coconut shell. Spread Frozen Cherry Mix over top and freeze. Thaw just enough to soften so that pie may be cut in wedges.

Frozen Cherry Mix
5 qt. steamed tart red cherries
2 (20 ounce) cans crushed pineapple, drained
3 c. sugar
8 tsp. ascorbic acid powder
2 tsp. cinnamon
1/8 tsp. cloves
2 (1 3/4 ounce) pkg. powdered fruit pectin

Pit cherries. Chop coarsely. (Fruit and juice should measure about 12 c..) Drain juice from cherries and reserve. Add pineapple to cherries.

Combine sugar, ascorbic acid powder and spices. Add to cherries and pineapple. Mix well. Let stand to dissolve sugar.

Combine pectin and cherry juice in lrg. saucepan. Heat to a full rolling boil. Boil 1 min., stirring constantly. Add to cherry mixture. Stir for 2 mins.. Ladle into containers. Seal. Allow to stand at room temperature until set, about 8 to 10 hours. Freeze.

Makes approximately 10 pt..