No Bake Coconut Walnut Ice Cream Pie

This is the perfect summer treat. You don’t need to turn on the oven to make this ice cream pie. It has the tropical flavour of coconut with an amazing crunch from the walnut and graham cracker crust. It is to die for! If you don’t have a pie pan don’t worry – you can make this in any similar sized container.

No Bake Coconut Walnut Ice Cream Pie

Prep time: 35 minutes + 2 hours inactive
Cook time: 10 minutes
Total time: 45 minutes + 2 hours inactive
Yield: 6-8 servings

INGREDIENTS

• 6 whole rectangle graham crackers

• 1 cup chopped & salted walnuts, divided

• 6 tbsp. butter, melted

• ¼ cup brown sugar

• ½ cup shaved coconut

• 1 container Prairie West CanAsian Coconut Ice Cream (approximately 1 L)

• 1.5 cups heavy cream

• 3 tbsp. granulated sugar
  
  

DIRECTIONS

Place the graham crackers, ¾ of a cup of walnuts and the brown sugar in the bowl of a food processor. If you do not have a food processor, you can simply place the ingredients in a large plastic bag and use a rolling pin to crush it all together. In your food processor, pulse until a crumb-like consistency is achieved. Pour in the melted butter and continue to pulse until combined. Using your hands or the back of a spoon, press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.

Place in the freezer for 1 hour to let harden completely.

While the crust is in the freezer, toast the shaved coconut in a medium sized saucepan over medium-high heat, stirring often until some pieces are golden brown. Remove from heat and set aside.

When the crust is set, remove it from the freezer. Fill a small bowl with warm water. Use this to dip your spoon or your spatula in every once in a while, to prevent the ice cream from sticking to it. Spread half of the coconut ice cream in an even layer over top of the crust. Sprinkle with the remaining ¼ cup of walnut pieces and half of the toasted coconut shavings. Top with the remaining coconut ice cream, spreading evenly using the back of a spoon or an offset spatula.

Place the pie back in the freezer while you prepare the whipping cream.

Pour the heavy cream into a large bowl. Preferably, use a metal bowl and whisk and place them in the freezer for 15 minutes before use so that they are nice and chilled. Whisk the heavy cream and granulated sugar until stiff peaks form, then spread ⅔ of the whipped cream overtop of the pie. Spread evenly using the back of a spoon or an offset spatula. Place the other third of the whipped cream in a piping bag fitted with a star tip. Pipe stars around the perimeter of the pie. Top with the remaining toasted coconut and freeze for a minimum of 1 hour or until ready to serve. Remove from freezer 5-10 minutes before slicing.