This is a very tropical, light dessert, great for back yard barbeques or summer parties. The ingredients remind me of a delicious rum drink I had in Bonaire several years ago. The ingredinets included coconut rum, pineapple juice, lime juice and ice.
Serves 8-10
Ingredients:
For the crust
for the filling
Instructions:
Preheat oven to 350 degrees F.
For crust: Beat together the butter, sugar, and yolk together until light and fluffy. Slowly add flour and coconut. Roll out dough into a circle and line 9 inch pie pan. Refrigerate for 20 minutes. Prick bottom with fork. Cook crust until golden brown. Completely cool.
For filling: Drain liquid from pineapple and add water to equal 1 cup liquid. Heat liquid to boiling and add gelatin to dissolve. Add lime juice and remove from heat and refrigerate until cold. Remove filling from refrigerator and add ice cream by spoonfuls stirring until smooth. Pour into shell and chill until set.
Terri's Tips:
Cut two slices from lime before juicing to use as garnish. Make two slits halfway through slice and fit the two slits together. Zest the lime peel and sprinkle on top of pie.
Use frozen yogurt to replace ice cream