This shell is a good one to use for rice cream pies. Use recipe to make 8-in. pie shell, then fill with 1-qt. vanilla or favorite flavor ice cream. Freeze. Drizzle sundae sauce over top and garnish with additional coconut, nuts or fruit as desired.

Ingredients:

3 tablespoons butter
1 cup (3 to 4-oz.) flaked coconut

Preparation Method:

In 8 or 9-in. pie plate place butter. Microwave at High 1/2 Minutes, until melted. Add coconut. Microwave at High 6 to 7 Minutes, stirring every 2 minutes, then every minute after 4 minutes, until coconut is evenly browned. Spread coconut in pie plate. Cool before filling. Makes 1 (8 or 9-in.) pie shell.