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Piña Colada Ice-Cream Pie

Piña Colada Ice-Cream Pie
  • Prep 20 min
  • Total 0 min
  • Servings 8
Take ice cream pie to a must-try level with five easy ingredients.
Updated December 16, 2009

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)

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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