Pina colada pie

Yield: 10 servings

Measure Ingredient
7 ounces Roasted Macadamia nuts
¾ cup Sweetened shredded Coconut
1½ pint Pineapple sorbet, softened
1 cup Sweetened cream of Coconut
4 teaspoons Dark Rum
½ teaspoon Imitation coconut Extract
¾ cup (packed) sweetened shredded
3 tablespoons Brown Sugar
1 tablespoon Unsalted Butter-melted
½ Large Pineapple thinly slice
Toasted sweeetened shredded
Fresh Mint sprigs
2 pints Vanilla frozen yogurt, soft



CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish.

Freeze 10 minutes. Bake crust until golden brown, about 15 minutes.

Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top.

Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to ¾ cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then ¾ cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut.

Garnish with mint. Now make a pig of yourself and eat the whole thing!!!

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