Pina Colada Pie

READY IN: 4hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 F (220C).
  • Place crumbs, shredded coconut and sugar in a large bowl and use a fork to mix well.
  • Stir in butter until evenly moist.
  • Firmly press over bottom up and sides of a 9inch pie plate.
  • Bake in center of oven until firm, 5-7 minute Place in freezer to cool about 20 minute.
  • When crust is cool, place ice cream in large bowl and cut into small chunks.
  • In small bowl stir ¼ cup coconut cream syrup with rum.
  • Drain pineapple and pat dry with paper towels.
  • Stir coconut cream mixture and pineapple into softened ice cream as best you can. Don’t let melt completely or pie will lose volume.
  • Spoon into cooled crust and spread evenly.
  • Tightly cover with plastic wrap and freeze until firm at least 4 hours.
  • For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice.
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