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

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