Tropical Icecream Pie

• Pie: 1 vanilla cookie prepared piecrust
• 2/3 of a 1.75 qt. tub of vanilla bean icecream, softened
• 1 cup flaked coconut
• 1 cup brandied fruit*
• *Brandied fruit: 2 cups peeled and seeded oranges (6 small)
• 2 cups chopped fresh pineapple
• 2 cups pared and chopped pears (3 pears)
• 2 cups peeled and chopped fresh peaches (5 peaches)
• 2 cups halved maraschino cherries
• 2 1/2 cups sugar
• 2 1/2 cups brown sugar
• 2 tsp. cinnamon
• 1 pint apricot brandy

1. Layer vanilla bean icecream 3/4 of the way up the piecrust. Smooth out with back of spoon. Sprinkle on 1/2 cup of the coconut. Layer rest of icecream on top of coconut, and mound it up. Smooth it out with a spoon again. Sprinkle on the rest of the coconut. Wrap with plastic wrap and freeze until firm ( about 2 hours).
2. When ready to serve, thaw for several minutes (outside of refrigerator). Top with brandied fruit.
3. Brandied fruit: Mix all fruits and sugars together, and let stand 3 hours. Add cinnamon and brandy. Let stand, loosely covered, up to 1 week, stirring once a day. After 1 week, if not using it right away-refrigerate it with the jar lid on. Makes 12 cups.

pie, vanilla bean, flaked coconut, brandied fruit, oranges, fresh pineapple, peaches, maraschino cherries, sugar, brown sugar, cinnamon, brandy

Taken from www.epicurious.com/recipes/member/views/tropical-icecream-pie-1211250 (may not work)