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Frosty Pineapple-Coconut Pie Recipe

This fun, unique frozen pie created by our Test Kitchen has plenty of coconut and pineapple flavor. You'll love this tangy and tropical treat for dessert any night or day.

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Frosty Pineapple-Coconut Pie Recipe

Prep: 10 min. Bake: 15 min. + freezing

Yield: 6-8 Servings

10 15 25

Ingredients

3 tablespoons butter, melted
2 cups flaked coconut
1 pint vanilla ice cream, softened
1 pint pineapple sherbet, softened
Fresh pineapple wedges, optional

Directions

Spread butter over the bottom and sides of a 9-in. pie plate. Press coconut onto the bottom and sides of plate. Bake at 325° for 12-15 minutes or until edges are golden brown. Cool completely on a wire rack.
Spread ice cream into crust. Spread sherbet over ice cream. Freeze for 1 hour or until firm. Garnish with pineapple wedges if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 272 calories, 17 g fat (13 g saturated fat), 28 mg cholesterol, 148 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Frosty Pineapple-Coconut Pie in Simple & Delicious March/April 2007, p13