Pina Colada Ice-Cream Pie

By lindybug

Ingredients

• 1/2 cup canned cream of coconut (not coconut milk)
• 1 can (8 ounces) crushed pineapple in juice, drained
• 2 tablespoons light rum, if desired
• 5 cups vanilla ice cream, softened
• 1 package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)

Details

Servings 8

Preparation

Step 1

1.Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust. Cover and freeze at least 4 hours or overnight.

2.Let pie stand at room temperature 10 to 15 minutes before serving.

**Sprinkle pie with toasted coconut. To toast coconut, cook 3/4 cup of flaked coconut in a skillet over med. heat 3-4 min, stirring constantly, until coconut is light golden brown. Cool; store in air tight container.