Piña Colada Pie

I love making ice cream pies during the summer.  They’re cool, refreshing, great for make ahead parties, and they’re so simple that my kids can practically make them by themselves.  Win, win, win.

This ice cream pie has coconut gelato (or you can use ice cream or sherbet), whipped topping, pineapple chunks and shredded coconut inside a graham cracker crust.  Yes.  I’ll take two slices please.

This recipe makes one pie.

Shopping List
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.

Enjoy!