FROZEN PINEAPPLE PIE
Steps:
- Pinch of salt 6 tablespoons unsalted butter, melted For the filling: 2 cups fresh pineapple chunks 1 15 -ounce can cream of coconut 3 tablespoons rum Juice of 1 lemon Pinch of salt Toasted shredded coconut, for topping Whipped cream and maraschino cherries, for serving Directions Make the crust: Preheat the oven to 350 degrees F. Combine the graham crackers, sugar and salt in a food processor and pulse until the graham crackers are finely ground. Add the melted butter and pulse until moist. Press the crumbs into the bottom and up the side of a 9-inch pie plate; bake until set, 18 to 22 minutes. Transfer to a rack and let cool completely. Make the filling: Combine the pineapple, cream of coconut, rum, lemon juice and salt in a blender and puree until smooth. Pour into the prepared crust and freeze until firm, about 6 hours. Top with shredded coconut. Serve with whipped cream and cherries.
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