go to top
Chocolate Macaroon Heath Pie

Chocolate Macaroon Heath Pie

  • PRINT

PREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup butter or margarine (1 stick) , melted
  • 3 cups MOUNDS Sweetened Coconut Flakes
  • 2 tablespoons all-purpose flour
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8 oz. pkg.) , divided
  • 1/2 gallon chocolate ice cream , softened

Directions

  • 1. Heat oven to 375°F.
  • 2. Combine butter, coconut and flour in medium bowl. Press into 9-inch pie pan.
  • 3. Bake 10 minutes or until edge is light golden brown. Cool completely.
  • 4. Set aside 1/3 cup bits. Combine ice cream and remaining bits. Spread into cooled crust. Sprinkle with 1/3 cup reserved bits. Freeze at least 5 hours. Remove from freezer about 10 minutes before serving. Makes 8 servings.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog