Pina Colada Ice Cream Pie is an easy no bake pie perfect for a hot summer night.
Prep Time: 15 minutes
Ingredients:
- 1/2 cup canned cream of coconut
- 1 cup toasted coconut
- 1 (8-ounce) can crushed pineapple, drained
- 5 cups vanilla ice cream, softened
- 3/4 cup heavy whipping cream, whipped
- 1 Cookie Pie Crust, cooled
Preparation:
Make Cookie Pie Crust and let cool. You could also use a purchased graham cracker crust.
The cream of coconut will probably be separated into a thick layer on top and a watery layer underneath. Blend the whole thing in a food processor until smooth and measure out 1/2 cup, then freeze the rest for later use.
To toast coconut, spread on a microwave-safe pan and microwave on high 1 minute; stir. Microwave 1-2 minutes longer, stirring after each minute, until light golden brown. Cool completely.
Combine ice cream and whipped cream in large bowl and beat well. Fold in cream of coconut, toasted coconut, and pineapple and pile in the crust. Freeze 5-6 hours until firm. Serves 8
