The best delicious Tropical Sundae Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tropical Sundae Pie recipe today!
Hello my friends, this Tropical Sundae Pie recipe will not disappoint, I promise! Made with simple ingredients, our Tropical Sundae Pie is amazingly delicious, and addictive, everyone will be asking for more Tropical Sundae Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tropical Sundae Pie.
Ready to make this Tropical Sundae Pie Recipe? Let’s do it!
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1 1/2 c Fresh Pineapple; Diced
1/4 c Sugar
3 tb White Rum
24 Ginger Snaps
1 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Frozen Yogurt; Vanilla, Low
-Fat
2 tb Sliced Almonds; Toasted
2 tb Sweetened Coconut Flakes;
-Toasted
Fresh Pineapple Chunks;
-Optional
Combine the diced pineapple and sugar in a small saucepan; bring to a boil.
Cook over medium heat 10 minutes or until reduced to I cup. Remove from
heat, and stir in rum. Cool completely, set aside.
Preheat oven to 350′.
Place gingersnaps in a food processor; process until crumbly. Add margarine
and egg white; pulse 5 times or just until moist. Press crumb mixture
evenly into a 9-inch pie plate coated with cooking spray. Bake at 350′ for
7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer, and let
stand at room temperature while the crust is cooling.
Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture.
Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture
into prepared crust. Sprinkle mixture with almonds and coconut; freeze
until set. Cover with plastic wrap, and freeze 6 hours or until firm.
Place pie in refrigerator 30 minutes before serving to soften. Garnish with
pineapple chunks, if desired. Yield: 8 servings (serving size: 1 wedge).
CALORIES 281 (29% from fat); FAT 8.7g (sat 3. 1 g, mono 2.9g, poly 2.2g);
PROTEIN 5.1g; CARB 43.2g; FIBER 0.7g; CHOL 18mg; IRON 1.4mg; SODIUM 91 mg;
CALC 139mg (from Magazine)
Yields
8 Servings
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