Ice-cream Pie On A Coconut Crust
For The Coconut Crust
2 cups desiccated coconut
4 tbsp butter
2 tbsp sugar
For The Filling
6 to 8 kgs scoops of ice-cream ( vanilla ice-cream , strawberry ice-cream , chocolate ice-cream )
For the coconut crust
Roast the coconut and sugar in a broad pan over a slow flame till the coconut is golden brown in colour. Cool.
Melt the butter and add it to the coconut mixture and mix well.
Generously butter the bottom and sides of a 225 mm. (9") diameter pie plate.
Sprinkle the coconut mixture and press it down with your palm.
Chill until set.
How to proceed
Top the coconut crust with scoops of ice-cream and spread it evenly.
Allow it to set in the freezer for an hour approximately.
Serve with strawberry sauce.
To make small individual pies, line the crust mixture in 6 small bowls and set.
Then top with scoops of ice-cream and serve with any sauce of your choice.