Pina Colada Pie

Step 1: Preheat oven to 425 F (220C).

Step 2: Place crumbs, shredded coconut and sugar in a large bowl and use a fork to mix well.

Step 3: Stir in butter until evenly moist.

Step 4: Firmly press over bottom up and sides of a 9inch pie plate.

Step 5: Bake in center of oven until firm, 5-7 minute Place in freezer to cool about 20 minute.

Step 6: When crust is cool, place ice cream in large bowl and cut into small chunks.

Step 7: In small bowl stir 1/4 cup coconut cream syrup with rum.

Step 8: Drain pineapple and pat dry with paper towels.

Step 9: Stir coconut cream mixture and pineapple into softened ice cream as best you can. Don’t let melt completely or pie will lose volume.

Step 10: Spoon into cooled crust and spread evenly.

Step 11: Tightly cover with plastic wrap and freeze until firm at least 4 hours.

Step 12: For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice.