Piña Colada Ice-Cream Pie

  • Prep Time 20 min
  • Total Time 0 min
  • Servings 8

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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