Sitting down to write this, looking at the pictures of ice cream and coconut and CHOCOLATE(!), all I can think about is. . .
. . .black jelly beans. As much as I love Cadbury eggs, my all-time favorite Easter candy is black jelly beans. In particular, Brach’s jelly beans (the fruit ones NOT NOT NOT the spice ones).
My mom and I fought over those little licorice-flavored bites of Heaven every year of my childhood. Somehow, though, the bags of only black jelly beans have never been for me. Too much of a good thing or something—I need the other flavors to make me truly appreciate the wonder that is the licorice jelly bean.
Today’s recipe has nothing at all to do with jelly beans (although I think an ice cream pie with jelly beans might be on my baking list for next Easter).
So fear not! This is not a licorice recipe. But I kind of want to make my own salt licorice at some point. UGH! Have you ever had that stuff? It’s almost as addictive as this amazing pie.
Anyway. This pie. THIS PIE! It’s super-easy, because it’s really just store-bought ice cream with stuff mixed in. And it’s (almost) no-bake because the only part that requires an oven is the crust, which is super-yummy and super-easy. I know I told you to expect more macaroon toppings in the future, and this is the opposite of a topping. But if you eat your pie upside down then I’m still a woman of my word.
If you’re not in a baking kind of mood you could easily buy a pre-made graham or chocolate crust at the store and fill that with delicious candy-laden ice creamy goodness.
The filling: I used vanilla ice cream, peanut butter M&Ms, and chopped up Mounds bars. If you’ve never combined peanut butter and coconut, now’s the time to try it. It’s life-changing, I’m telling you. (Unless you don’t like coconut. Then not so much.) But you can use any candy you want. The world (or the candy aisle) is your oyster!
Chopped up snickers and chocolate-covered peanuts would be awesome. You could also use any ice cream you can find. I came very close to using dulce de leche gelato. How good would that be? But it was a brand I’d never heard of and didn’t know if you’d be able to find an equivalent in your store. Hence the ubiquitous vanilla. Oooh, coffee ice cream would be amazing too.
This pie comes together so quickly; the most labor-intensive part is the crust, and even that is just stirring a few ingredients together, then pressing it into the pie plate and baking. The filling is a snap. For real, after I finished and put the pie in the freezer to harden, I was like “am I really done? What am I forgetting?” It’s that quick.
Happy almost-Easter! Since it’s the last of the candy holidays until Halloween, we have some time to lose the candy weight and fit into our swimsuits this summer. (Ha! We’ll see. I have a bag of jelly beans in the kitchen with my name on it.)
- 2/3 cup sweetened condensed milk
- 1 egg white
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 3 1/4 cups sweetened flaked coconut
- 1 quart vanilla ice cream
- 3 Mounds bars, chopped
- 1 cup peanut butter M&Ms, coarsely chopped
- hot fudge sauce for garnish, if desired
- Preheat the oven to 350 degrees. Spray a 9-inch pie plate with cooking spray. Set aside.
- In a large mixing bowl, combine sweetened condensed milk, egg white, vanilla, and salt. Stir together. Add the coconut and stir until well combined. Press mixture into the bottom and up the sides of the prepared pie plate. Bake for 10 to 12 minutes and allow to cool completely before filling.
- Let ice cream sit out to soften a bit, about 10 minutes. Place it into the bowl of a stand mixer fitted with the paddle attachment. Add candy and mix on low until the candy is evenly distributed. Pour into the prepared crust and smooth the top with a rubber spatula. Place in the freezer until completely hardened, at least 4 hours, before serving.
- Drizzle hot fudge over the top, if desired.