Creamy Coconut Peppermint Pie

Creamy Coconut Peppermint Pie 1 envelope unflavored gelatin 1/2 cup coconut milk 2-1/2 cups peppermint ice cream, melted 1/4 cup crushed peppermint candies, divided 1/4 teaspoon coconut extract 1 cup flaked coconut, toasted, divided 1 shortbread crust (9 inches) In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir for until gelatin is completely dissolved, 1 minute. Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving. Just before serving, top with remaining crushed candies.