October 02, 2017
Desserts, Freezer, Dairy,
Fruit, Coconut, Pineapple, Make-Ahead, Entertaining, July 4th, Labor Day, Summer, Vegetarian, Alcohol, Ice Cream, Pies more
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"This is amazing! Very tasty"
Preheat oven to 425 F (220C).
Place crumbs, shredded coconut and sugar in a large bowl and use a fork to mix well.
Stir in butter until evenly moist.
Firmly press over bottom up and sides of a 9inch pie plate.
Bake in center of oven until firm, 5-7 minute Place in freezer to cool about 20 minute.
When crust is cool, place ice cream in large bowl and cut into small chunks.
In small bowl stir 1/4 cup coconut cream syrup with rum.
Drain pineapple and pat dry with paper towels.
Stir coconut cream mixture and pineapple into softened ice cream as best you can. Don’t let melt completely or pie will lose volume.
Spoon into cooled crust and spread evenly.
Tightly cover with plastic wrap and freeze until firm at least 4 hours.
For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice.
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