Take ice cream pie to a must-try level with five easy ingredients.
cup canned cream of coconut (not coconut milk)
can (8 ounces) crushed pineapple in juice, drained
tablespoons light rum, if desired
cups vanilla ice cream, softened
package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)
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.
Let pie stand at room temperature 10 to 15 minutes before serving.
Make sure you use cream of coconut, not coconut milk. When frozen, the coconut milk creates a layer of ice crystals.
Sprinkle pie with toasted coconut. To toast coconut, cook 3/4 cup of flaked coconut in a skillet over medium heat 3 to 4 minutes, stirring constantly, until coconut is
light golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.