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Piña Colada Ice-Cream Pie
Ingredients
- 1/2
- cup canned cream of coconut (not coconut milk)
- 1
- can (8 ounces) crushed pineapple in juice, drained
- 2
- tablespoons light rum, if desired
- 5
- cups vanilla ice cream, softened
- 1
- package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)
Directions
Gently stir cream of coconut, pineapple and rum into ice cream in large 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.
- SOURCE: Betty Crocker