Cinnamon Toast Crunch® Ice Cream Pie

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe.

  • Prep Time 20 min
  • Total Time 0 min
  • Servings 8

Ingredients

About 5 cups Cinnamon Toast Crunch™ cereal, finely crushed to make 3 cups
1/2
cup butter, melted
1
jar (12 oz) caramel topping
1
carton (1/2 gallon) vanilla bean ice cream
2
cups finely shredded coconut
1
container (8 oz) whipped topping
1/4
cup Cinnamon Toast Crunch™ cereal, uncrushed
  • 1 In ungreased 10-inch deep-dish pie plate, mix 3 cups crushed cereal and melted butter with fork until well combined. Press mixture firmly in bottom and up sides of pie plate to make crust.
  • 2 Reserve several tablespoons caramel topping for garnish. Pour remaining topping into bottom of crust.
  • 3 Allow ice cream to soften slightly while toasting coconut. In 3-quart nonstick saucepan, heat coconut over high heat, stirring constantly, until coconut is golden brown. Transfer coconut to plate; cool.
  • 4 Spoon slightly softened ice cream into large bowl. Stir in 1/2 cup of the toasted coconut. Spoon ice cream into crust-lined pie plate, using spatula to create mound in center of crust. Freeze until firm, about 1 hour.
  • 5 To serve, spread whipped topping over top of ice cream. Drizzle caramel topping over individual servings of pie; sprinkle with 1/4 cup cereal and the toasted coconut.

Expert Tips

Don’t have a deep-dish pie plate? You can make this recipe in a regular pie plate but expect a mile-high pie!

To soften the ice cream, try placing a single carton in your microwave, and zapping it for 1 minute on the Defrost setting. This lower heat setting allows you to soften the ice cream quickly without melting it around the edges.