-CRUST-
7 oz Roasted Macadamia nuts 3 tb Brown Sugar
3/4 c Sweetened shredded Coconut 1 tb Unsalted Butter-melted
FILLING
1 1/2 pt Pineapple sorbet, softened 1/2 Large Pineapple thinly slice
1 c Sweetened cream of Coconut Toasted sweeetened shredded
4 ts Dark Rum Fresh Mint sprigs
1/2 ts Imitation coconut Extract 2 pt Vanilla frozen yogurt, soft
3/4 c (packed) sweetened shredded
CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish
with foil, overlapping sides. Finely chop the first 3 ingredients in
a food processor. Add butter and blend until moist crumbs form. Press
mixture onto bottom and up sides (but not rim) of prepared pie dish.
Freeze 10 minutes. Bake crust until golden brown, about 15 minutes.
Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top.
Place in Freezer. Boil cream of coconut in heavy small saucepan over
med-high heat until reduced to 3/4 cup, stirring frequently, about 7
minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup
coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold
until blended. Freeze until semifirm, stirring occasionally, about 1
hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover
and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie
onto platter. Peel off foil. Turn pie right side up. Arrange
pineapple slices decoratively atop. Sprinkle with toasted coconut.
Garnish with mint. Now make a pig of yourself and eat the whole
thing!!!
Yields
10 servings
