Caribbean Ice Cream Pie
1 (7 ounce)
package flaked coconut
1/2 gallon vanilla ice cream, divided in half and slightly softened
2 tablespoons rum
Few drops green food coloring
1/3 cup butter
1 (8 ounce) can crushed pineapple, drained
2 limes, grated, plus the juice
In large skillet, stir coconut in melted butter over medium-high heat until
golden and toasty. Reserve 2 tablespoons for garnish. Press remainder into
bottom and sides of 9-inch pie plate and chill.
Combine half of slightly softened ice cream with pineapple and rum; spread over
crust, then freeze.
Stir grated peel, juice of limes and food coloring into remainder of ice cream.
Mound on top of pineapple layer; sprinkle with coconut and freeze.
Makes 8 to 10 servings.