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Caribbean Ice Cream Pie
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, plus the juice
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.
Makes 8 to 10 servings.
Ice Cream Pie Recipes