Toasted Coconut Chocolate Ice Cream Pie - coconut

Method

• Preheat the oven to 375.
• Toast the coconut on a baking sheet for 8 to 10 minutes, stirring occasionally, until golden.
• Transfer the toasted coconut to a bowl and let cool slightly.
• Add the butter and stir until incorporated.
• Press the coconut evenly over the bottom and up the sides of a 9-inch pie pan.
• Cover and freeze until firm, about 15 minutes.
• Spoon the ice cream into the coconut shell, mounding it slightly in the center and spreading it out to the edges of the shell; be careful not to dislodge any of the coconut.
• Cover and freeze for at least 45 minutes, or until ready to serve.