Pina Colada Ice Cream Pie
1/2 c. canned cream of coconut (not coconut milk)
1 can (8 oz) crushed pineapple in juice, drained
2 tablespoons of light rum or rum extract (if desired)
5 cups vanilla ice cream, softened
1 pkg. (9 oz) ready-to-use graham cracker pie crust
Gently stir cream of coconut, pineapple, and rum into ice cream in a larage bowl.
Spoon into pie crust. Cover and freeze at least 4 hours or overnight.
Let pie stand at room temperature 10 to 15 minutes before serving.
Can top pie with toasted coconut.