1 ready to eat graham cracker crust (I used Keebler)
1 pint of coconut gelato, sherbet or ice cream (thawed just enough to easily scoop out)
2 cups of whipped topping, thawed (I used Cool Whip)
1 (8 oz) can of crushed pineapple, drained
3 cups of sweetened and flaked coconut, divided
In a mixing bowl, add your gelato, whipped topping, pineapple and 1 1/2 cups of the coconut in. Mix together with a wooden spoon until just combined. Spread this mixture into your prepared pie crust. Cover and freeze at least 2 hours (up to 2 days)!
When you’re ready to serve, you’ll garnish the pie with toasted coconut. I typically make a batch earlier in the day and just keep it in a baggie in the pantry until it’s time to garnish. You’ll add the remaining 1 1/2 cups of coconut to a clean, dry skillet over medium-high heat and toast up. It only takes about 4 minutes.
Garnish pie and serve frozen.
Just a bite of summer right here.