Tropical Sundae Pie

Name: Tropical Sundae Pie
Ingredients: 1 1/2 cups diced fresh pineapple; 1/4 cup sugar; 3 tablespoons white rum; 24 gingersnaps; 1 tablespoon stick margarine, melted; 1 large egg white; Cooking spray; 4 cups vanilla low-fat frozen yogurt; 2 tablespoons sliced almonds, toasted; 2 tablespoons flaked sweetened coconut, toasted; Fresh pineapple chunks (optional)

11 ingredients

6 steps

Ingredients

1 1/2 cups diced fresh pineapple
1/4 cup sugar
3 tablespoons white rum
24 gingersnaps
1 tablespoon stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
2 tablespoons sliced almonds, toasted
2 tablespoons flaked sweetened coconut, toasted
Fresh pineapple chunks (optional)

Directions

1

Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.
2

Preheat oven to 350°.
3

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.
4

Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.
5

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.
6

Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.