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PINA COLADA ICE CREAM PIE
This summery graham cracker crust pie is so easy to make. Combine vanilla ice cream, crushed pineapple, cream of coconut and rum to make a filling that tastes just like a pina colada.
Yield: Serves 8.
July 02, 2019
PINA COLADA ICE CREAM PIE
Ingredients
- 1 1/3 cups graham wafer crumbs
- 1/3 cup butter, melted
- 4 cups vanilla ice cream, softened
- 1 can (8 oz) crushed pineapple, well drained
- 1/2 cup cream of coconut
- 2 tbsp white rum
Directions
- To prepare crust, combine crumbs and melted butter in a bowl until blended.
- Press crumb mixture into a 9 inch pie pan. Bake at 375°F for 8 minutes. Cool completely on a rack.
- To prepare filling, gently combine ice cream, pineapple, cream of coconut and rum. Spoon filling into crust.
- Cover and freeze for at least 6 hours or up to 1 week.
- Let pie stand at room temperature for 5 - 10 minutes before serving.
Nutritional analysis per serving:
328 calories, 19.3 g fat, 3.8 g protein, 34.2 g carbohydrate, 1.2 g fibre, 200 mg sodium