The Table: Crunchy Chocolate Pie

Crunchy Chocolate Pie


  • 1 Bag Sweetened Shredded Coconut, Divided

  • 3 Tablespoons Melted Butter

  • 1 (1.5-quart) Container Chocolate Ice Cream

  • 1/2 Cup Salted Peanuts

  • 2 Tablespoons Caramel Flavored Ice Cream Sauce


  1. Preheat oven to 350 degrees F. Spray a 9-inch deep dish pie plate with non-stick cooking spray, and set aside.

  2. Set aside 1/2 cup of the coconut, then combine remaining coconut with melted butter in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish. Bake 15 minutes. Cool completely on a wire rack.

  3. Spread 2 Tbsp caramel ice cream sauce evenly over top. Allow the chocolate ice cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer. Then, sprinkle evenly with remaining coconut and salted peanuts. Repeat a layer of caramel sauce.

  4. Freeze until pie is firm enough to cut into clean slices. About 1 hour.

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