#180: My Oh My, It's Time for RICO Pie!
How to make a special indictment pie.
I usually don’t post twice a day but inspired by Marissa Rothkopf’s RICO Cookies (recipe here) I decided to create a special RICO Pie to commemorate last night’s Fulton County indictment of Mr Trump and his 18 co-conspirators, too.
The key ingredients in RICO Pie are:
I: Ice Cream
The steps are easy and recipes follow. The pie can be made Gluten-Free, too.
How to Make RICO Pie
Makes one 9” deep dish pie. (See footnote to size down.)
Make and bake Coconut Almond Oatmeal Crust and let cool. (Recipe follows.)
Place slightly softened vanilla ice cream into the cooled crust and freeze. (Instructions follow.) Be sure to give a good solid freeze to each layer before adding the next layer.
Top with sweetened shredded coconut mixed with rum.
Repeat steps 2 and 3.
RECIPE: Coconut Almond Oatmeal Crust
What You Need
1 cup (110 g) shredded sweetened coconut
1 cup (100 g) almond flour
1 cup (100 g) old-fashioned rolled oats (use GF oats if needed)
2 tablespoons granulated sugar
5 tablespoons (70 g) butter, melted
How to Make It
Preheat the oven to 350°F (175°C).
Place coconut, almond flour, oats, and sugar into bowl. Add melted butter and distribute well with clean hands or a fork.
Turn mixture into a 9” deep-dish pie pan and evenly spread it out over the bottom and up the sides pressing firmly. You can use your fingers, the back of a spoon, or even the rounded side of a coffee cup or small bowl.
Bake for 15 to 18 minutes, until the crust looks golden brown and the tips of the coconut are beginning to darken.
Remove from the oven and set aside to cool completely.
RECIPE: RICO Pie Filling
What You Need
2 quarts vanilla ice cream
or 1 quart vanilla ice cream and 1 quart rum raisin ice cream
1 cup sweetened shredded coconut
1-2 tablespoons light or dark rum
Optional whipped cream (extra rum or rum extract can be added if desired)
How to Make It
Set the ice cream on the counter to softenup for about 15 minutes.
Place scoops of 1 quart of the ice cream into the crust. Use a spatula or the backside of a spoon to spread the scoops out evenly.
In a bowl, mix the coconut with the dark rum.
Evenly sprinkle half the coconut rum mixture over the ice cream.
Place the filled pie pan into the freezer for an hour or longer to firm up the ice cream.
When firm, place scoops of the remaining quart of ice cream on top. Use a spatula or the backside of a spoon to spread the scoops out evenly.
Evenly sprinkle remaining coconut rum mixture over the ice cream.
Place the pie in the freezer for at least 2 hours or overnight, so it will cut well when you serve it.
Remove from the freezer 15 to 20 minutes before serving.
Slice and serve with an optional dollop of whipped cream. Add 1 tablespoon light rum or ½ teaspoon rum extract to the whipped cream if you like.
And if coconut isn’t your thing, C is also for chocolate.
Share and enjoy your RICO PIE!
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If you want to make smaller pint-size pies, use 5-inch pie pans or 4-inch tart pans, size down the cookie crumb or graham cracker crust to one-half or even one-quarter, as well as the ice cream and toppings.