Ingredients

Crust:
1/2 lb. mixed nuts, shelled and finely chopped
3/e cup sweetened shredded coconut, chopped
3 tablespoons brown sugar
1 tablespoon sweet butter, melted

Filling
1-1/2 pint pineapple sorbet, softened
3/4 can canned cream of coconut
3 tablespoons dark rum
1/2 teaspoon coconut extract
3/4 cup sweetened shredded coconut
1 quart vanilla ice cream, softened

Garnish
1/2 pineapple, peeled and thinly sliced
fresh mint sprigs
1/4 cup sweetened, shredded coconut, toasted

Instructions

1. Line a 10-inch glass pie plate with foil, overlapping the sides.
2. With your fingers or two forks, mix nuts, coconut, brown sugar and butter until crumbs are formed.
3. Press crumb mixture firmly onto the bottom and sides of pie dish. Freeze 10 minutes then bake at 350F for 15 minutes until golden brown.
4. When crust has cooled, freeze another 20 minutes.
5. Spread pineapple sorbet smoothly over crust and place in freezer.
6. In a small saucepan, bring cream of coconut to a boil, stirring frequently, for about 3 minutes.
7. Pour into a bowl and add rum, coconut extract and shredded coconut.
8. Allow to cool, then fold in vanilla ice cream until blended.
9. Freeze this filling mixture, stirring occasionally, about 1 hour.
10. Spoon ice cream filling over sorbet layer in pie dish, making a nice mounded shape.
11. Cover and freeze overnight.
12. Turn pie upside down onto a platter and remove foil. Turn pie right side up. Garnish with pineapple, coconut and mint.