| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All newly t, Dessert | 1 | Servings | |
INGREDIENTS
| 1/2 | 15 oz. refrigerated | |
| piecrusts | ||
| 1 | T | Flaked coconut, toasted |
| 4 | c | Vanilla ice cream, softened |
| 1 | 6 oz. orange juice | |
| concentrate thawed | ||
| 1 | 8 1/4 oz. crushed | |
| pineapple undrained |
INSTRUCTIONS
Fit pie crust into a 9 inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Press coconut into piecrust. Bake at 425 for 9 to 11 minutes or until golden brown; cool. Combine ice cream, juice concentrate and pineapple. Cover and freeze 1 hour. Spoon into prepared piecrust. Cover and freeze 8 hours or overnight. Makes 1 9 inch pie. Recipe by: Southern Living Recipes Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1710
Calories From Fat: 501
Total Fat: 55.9g
Cholesterol: 214.7mg
Sodium: 415.6mg
Potassium: 3115.2mg
Carbohydrates: 287.9g
Fiber: 10.1g
Sugar: 266.8g
Protein: 24.7g