-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