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Mini Frozen Coconut Almond Pie

Kelsey Carey



For the filling:

   ½ cup canned coconut milk

    1 tsp vanilla extract   

    ½ tsp almond extract

    1 pint island coconut ice cream

For the chocolate topping:

    1 cup milk chocolate chips

    1 tbsp butter

    2 tbsp heavy cream

    ¼ cup coconut shreds

    2 tbsp toasted sliced almonds

For the crust:

    1 Cup crushed chocolate cream filled cookies

    4 Tbsp melted butter

For the whipped cream:

   1 Cup heavy whipping cream

   ¼ Tbsp powdered sugar

   1 tsp vanilla extract




For the crust:

Mix together the crushed cookies and butter in a small bowl.  Press mixture down into an 3 inch pastry ring. 

For the filling:

Blend together coconut milk, vanilla extract, almond extract and slightly softened Island Coconut Ice Cream.  Put on top of crust about 3 inches high. 

For the topping:

Melt the chocolate and butter in a microwave safe bowl in 30 second increments.  Stir in heavy whipping cream until smooth.  Pour the chcolate on top of the mini pies. 

For the whipped cream:

Vigorously blend heavy whipping cream, powdered sugar and vanilla extract in a medium bowl until high peaks form, about 3 minutes. 

Add on desired amount of whipped cream, toasted almonds and coconut shreds to the top of the pies.  Freeze immediately for at least 6 hours before removing from pastry rings.