- Preheat oven to 425F (220C). Place cookies in a food processor. Pulse until finely ground. Turn into a bowl. Using a fork, stir in shredded coconut and sugar. Stir in butter until evenly moist. Firmly press over bottom and up sides of a 9-in. (23-cm) pie plate. Bake in centre of oven until firm, 5 to 7 min. Place in freezer to cool, about 20 min.
- When crust is cool, place ice cream in a large bowl. Cut into small chunks. In a small bowl, stir 1/4 cup (50 mL) coconut-cream syrup with rum. Drain pineapple well. Pat dry with paper towels. Stir all into softened ice cream as best you can. It’s okay if ice cream is lumpy, but don’t let it melt completely or pie will lose volume. (Mixture should resemble a very thick milkshake.) Spoon into cooled crust and spread evenly. Tightly cover with plastic wrap and freeze until firm, at least 4 hours. (Overwrap with foil if freezing for longer than overnight. Can be frozen for up to one week.)
- For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice. Top each slice with small slices of fresh pineapple, if you wish.
This cold treat has true island flavour: Vanilla ice cream is splashed with rum, studded with pineapple chunks and packed into a toasted coconut-cookie crust.
Look for 520-mL cans of cream of coconut in your supermarket’s soft-drinks aisle. (You don’t want to use coconut milk because it’s too liquidy.) Freeze leftover syrup, or use it in cocktails, smoothies or curries.