Piña Colada Ice-Cream Pie

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

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

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)
  • 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.

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 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.