- cup canned cream of coconut (not coconut milk)
- can (8 ounces) crushed pineapple in juice, drained
- tablespoons light rum, if desired
- cups vanilla ice cream, softened
- package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)
- Cover and freeze at least 4 hours or overnight.
- Let pie stand at room temperature 10 to 15 minutes before serving.
- SOURCE: Betty Crocker