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20 minutes
- 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)
- Stir together cream of coconut, pineapple, and rum with ice cream in a large bowl until combined. Spoon mixture into pie crust, cover, and freeze for at least 4 hours or overnight.
- Allow the pie to rest at room temperature for 10 to 15 minutes before enjoying.
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