This is a great, easy summer dessert. I made it for dinner with some friends last weekend and it was a big hit. This recipe came from Epicurious.com, but I've suggested some changes. This recipe is big--it makes a 10" pie. If you only have an 8" pie plate, just cut everything back by about a 1/8.
1 7-oz jar roasted macademia nuts (I substituted roasted almonds)
3/4 Cup sweetened shredded coconut
3 Tbl brown sugar
1 Tbl butter, melted
1 1/2 pints pineapple sorbet, softened
1/2-1 cup fresh pineapple, chopped or canned pineapple tidbits, drained
1 cup caramel sauce
4 tsp dark rum
1/2 tsp coconut extract
3/4 Cups (packed) sweetened shredded coconut
2 pints vanilla frozen yogurt, softened
1/2 large pineapple, trimmed,cored, thinly sliced
Toasted sweetened, shredded coconut
Fresh mint sprigs
For Crust: Preheat oven to 350. Finely chop 1st 3 ingredients in processor. Add butter & blend. Press mixture firmly onto bottom & sides of pie plate. Freeze 10 minutes. (I omitted this step) Bake until golden brown--about 15 minutes. Freeze 20 minutes.
For Filling: Mix pineapple into sorbet & spread in crust; smooth top & freeze.
Mix caramel sauce with rum, extract, & 3/4 cup coconut. Add frozen yogurt & fold in until blended. Taste-- I added another 1/8 tsp coconut extract & more rum. Spoon over sorbet in pie plate. Cover & freeze. (I finished this about 2:00 pm and served it at 9:00pm that night.)
Decorate pie with pineapple slices; sprinkle with coconut & garnish with mint.