Copeland's Of New Orleans' Swamp Pie Recipe - Cooking Index
Copeland's Of New Orleans' Swamp Pie Recipe - Cooking Index
| 20 oz | 568g | Graham cracker crumbs |
| 6 oz | 170g | Chocolate fudge |
| 1/2 | Vanilla ice cream | |
| 12 oz | 340g | Sliced roasted almonds |
| 12 oz | 340g | Shredded roasted coconut |
| 5 oz | 142g | Whipped cream |
| 8 oz | 227g | Butter or margarine |
Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9-inch spring pan to form a crust.
Take 2 ounces of fudge and spread on top of crumbs. Place 1/4 gallon of ice cream on top of fudge. Next, spread 2 ounces of fudge over ice cream then place 4 ounces of coconut. Place remaining ice cream on coconut and follow with 2 ounces fudge, 4 ounces almonds, and 4 ounces coconut as done before.
Top pie with whipped cream and remaining almonds and coconut. Place is deep freezer for 3 to 4 hours.
This recipe yields ?? servings.
To Roast Coconut and Almonds: Place coconut on a metal sheet pan and put in oven at 350 degrees for approximately 3 1/2 minutes stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.
Source:
Message Boards at http://www.topsecretrecipes.com
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