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Prep 20min
Total0min
Servings8
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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)
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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.
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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.
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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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