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
  1. Gently stir cream of coconut, pineapple, and rum into ice cream in a larage bowl.
  2. Spoon into pie crust. Cover and freeze at least 4 hours or overnight.
  3. Let pie stand at room temperature 10 to 15 minutes before serving.
  4. Can top pie with toasted coconut.