Kiwi Strawberry Pie

This is a great no-bake summer pie that will transport you to the tropics! Start by toasting the coconut: place the coconut on a large baking sheet,



then bake at 400 for about 10 minutes, stirring frequently until it is golden.



Now you can assemble the crust. Pour the oreo crumbs into a bowl,



then add the toasted coconut.



Add the melted butter and stir together to combine, then press the crust into the bottom and up the sides of a pie plate.



Freeze the crust til firm, about 1 hour. When the crust is firm, take the frozen yogurt our of the freezer and let it sit in the fridge for about 1/2 hour til softened. While it does, slice the kiwi quite thinly,



then place it in a layer over the crust.



Top with the chopped strawberries (I chopped them in my mini chopper!).



Stir up the yogurt so you can spread it easily



then spoon it over the strawberry layer.



Top the pie with the chocolate chips



and the toasted coconut



and freeze until firm. Remove from the freezer 10 minutes before serving.




Kiwi Strawberry Pie

1 1/2 cups chocolate cookie crumbs
5 Tbsp. melted butter
3/4 cup toasted coconut, divided
3 kiwi fruit, peeled and sliced thin
1/2 cup chopped fresh strawberries
2 pints strawberry frozen yogurt, slightly softened
1/4 cup miniature chocolate chips

Combine chocolate cookie crumbs, butter, and coconut. Press into the bottom and up the sides of a 9-inch pie plate. Freeze until firm.

Place a layer of kiwifruit over the bottom of the pie crust. Top evenly with the chopped strawberries. Spoon frozen yogurt over the top. Sprinkle chocolate chips and coconut over the yogurt and freeze until firm.

Remove pie from freezer 10 minutes before serving. Serves 8.