1 (7 oz.) jar roasted macadamia nuts
3/4 cup sweetened shredded coconut
3 tablespoons brown sugar
1 tablespoon unsalted butter, melted
1 1/2 pints pineapple sorbet, softened
1 cup canned sweetened cream of coconut (such as Coco Lopez)
4 teaspoons dark rum
1/2 teaspoon imitation coconut extract
3/4 cup (packed) sweetened shredded coconut
2 pints vanilla frozen yogurt, softened
1/2 large pineapple, trimmed, cored, thinly sliced
Toasted sweetened shredded coconut
For Crust: Preheat oven to 350F. Line 10-inch glass pie dish with
foil, overlapping sides. Finely chop first 3 ingredients in
processor. Add butter and blend until moist crumbs form. Press
mixture firmly onto bottom and up sides (but not rim) of prepared
pie dish. Freeze 10 minutes. Bake crust until golden brown, about
15 minutes. Freeze 20 minutes.
For Filling: Spread sorbet in crust; smooth top. Place in freezer.
Boil cream of coconut in heavy small saucepan over medium-high heat
until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour
into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool
slightly. Add frozen yogurt to coconut mixture and fold in until
blended. Freeze until semifirm, stirring occasionally, about 1 hour.
Spoon filling over sorbet in pie dish, mounding slightly. Cover and
Turn out pie onto platter and peel off foil. Turn pie right side up.
Arrange pineapple decoratively atop pie. Sprinkle with toasted