Recipe courtesy of Ree Drummond
Coconut Cream Icebox Pie with Grilled Pineapple
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- Level: Intermediate
- Total: 4 hr 35 min (includes chilling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 778
- Total Fat
- 53 g
- Saturated Fat
- 32 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 37 g
- Protein
- 11 g
- Cholesterol
- 235 mg
- Sodium
- 345 mg
Icebox pies are the perfect dessert for entertaining. They are make-ahead, look stunning and there are never any leftovers. This pie is made extra special with grilled pineapple scattered over the top.
- Level: Intermediate
- Total: 4 hr 35 min (includes chilling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 778
- Total Fat
- 53 g
- Saturated Fat
- 32 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 37 g
- Protein
- 11 g
- Cholesterol
- 235 mg
- Sodium
- 345 mg
Ingredients
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Directions
- Line a standard loaf pan (8 1/2-by-4 1/2-by-2 1/2 inches) with plastic wrap, ensuring that there is plenty of overhang around the sides.
- In a large bowl, add the cream, cream cheese, powdered sugar, vanilla bean paste and coconut extract. With a hand mixer, beat until stiff peaks form. Set aside.
- To the loaf pan, add a quarter of the cream mixture and spread it out with a table knife. Follow with a layer of ladyfingers (approximately 8 per layer). Add more cream, spread it out, then add more ladyfingers, then cream. Spread, then add more ladyfingers and finish with the remaining cream. Spread the final layer and lightly cover with the overhanging plastic wrap. Chill for at least 4 hours and up to 24 hours.
- Before serving, preheat a grill to a medium-high heat.
- Brush the pineapple with the melted butter and sprinkle over half of the turbinado sugar. Place the slices sugar side down on the grill. Brush the remaining side with butter and sprinkle with the remaining turbinado sugar. Grill for a 3 to 4 minutes per side. Remove to a cutting board and cut into chunks, then set aside.
- Remove the icebox pie from the fridge and use the overhang of plastic wrap to carefully remove it from the pan. Slide it onto a cake stand and sprinkle the toasted coconut chips over the top. Slice and serve with the pineapple over the top.
