Recipe: Frosty Orange Pie with Oat-Coconut Crust (using ice cream, freeze ahead)

FROSTY ORANGE PIE

FOR THE CRUMB CRUST:
1 cup uncooked Quaker Oats (quick or old-fashioned)
1/2 cup flaked coconut
1/3 cup brown sugar, firmly packed
1/3 cup butter or margarine, melted
FOR THE FILLING:
1 quart vanilla ice cream, softened
1/4 cup frozen orange juice concentrate, thawed
1/4 cup toasted flaked coconut

TO MAKE THE CRUST:
Heat oats in shallow baking pan in preheated moderate oven (350 degrees F) about 10 minutes.

Combine oats, coconut, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate. Chill.

TO MAKE THE FILLING:
Spread half of the ice cream in pie shell. Drizzle with 2 tablespoons of the orange juice concentrate. Repeat layers once. Sprinkle with toasted coconut. Freeze until firm.

Source: The Quaker Oats Company