Pie Recipes
Caribbean Ice Cream Pie
Yield: 8 to 10 servings
Ingredients
- 1 (7 ounce) package flaked coconut
- 1/2 gallon vanilla ice cream, divided in half and slightly softened
- 2 tablespoons rum
- Few drops green food coloring
- 1/3 cup butter
- 1 (8 ounce) can crushed pineapple, drained
- 2 limes, grated, + the juice
Instructions
- In large skillet, stir coconut in melted butter over medium-high heat until golden and toasty. Reserve 2 tablespoons for garnish.
- Press remainder into bottom and sides of 9 inch pie plate and chill.
- Combine half of slightly softened ice cream with pineapple and rum; spread over crust, then freeze.
- Stir grated peel, juice of limes and food coloring into remainder of ice cream.
- Mound on top of pineapple layer; sprinkle with coconut and freeze.