Ingredients
1/2
cup canned cream of coconut (not coconut milk)
1
can (8 ounces) crushed pineapple in juice, drained
2
tablespoons light rum, if desired
5
cups vanilla ice cream, softened
1
package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)
Preparation
Gently stir cream of coconut, pineapple and rum into ice cream in large 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.
