Frosty Pineapple-Coconut Pie Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 15 min. + freezing
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 15 min. + freezing
MAKES: 6-8 servings


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

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.


  1. 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.
  2. 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.
Originally published as Frosty Pineapple-Coconut Pie in Simple & Delicious March/April 2007, p13

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