| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
All newly t, Dessert |
1 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(15 oz.) refrigerated piecrusts |
| 1 |
tb |
Flaked coconut; toasted |
| 4 |
c |
Vanilla ice cream; softened |
| 1 |
cn |
(6 oz.) orange juice concentrate, thawed |
| 1 |
cn |
(8 1/4 oz.) crushed pineapple, undrained |
| 1 |
9 |
inch pie. |
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
Recipe by: Southern Living Recipes Posted to MC-Recipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997
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