Piña Colada Ice-Cream Pie

Piña Colada Ice-Cream Pie

Take ice cream pie to a must-try level with five easy ingredients.

Prep Time

20

Minutes

Total Time

00

Minutes

Makes

8

servings

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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Make sure you use cream of coconut, not coconut milk. When frozen, the coconut milk creates a layer of ice crystals.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 395
    • (Calories from Fat 215),
  • Total Fat 24g
    • (Saturated Fat 13g,),
  • Cholesterol 35mg;
  • Sodium 160mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 4 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.