Combine cream, coconut extract, and remaining cream of coconut in another large bowl. Beat until soft peaks form. Add rum and beat until stiff peaks form. Fold whipped cream mixture and 1 cup toasted coconut into egg mixture. Freeze until filling is softly set, stirring occasionally, about 3 hours.
Spoon filling into frozen crust, mounding slightly in center. Cover and freeze pie overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Cut around pan sides to loosen crust. Arrange enough pineapple slices atop pie in overlapping circles to cover. Brush pineapple with preserves. Sprinkle with remaining 1 tablespoon toasted coconut.
More to TrySliced papaya or mango—or a combination of pineapple, mango, and papaya-Would also be great on top of this pie.
Nothing beats the enticing combination of sweet and salty flavors. Here, salted peanuts add a savory hint to the pie crust, and the homemade caramel sauce includes a generous sprinkling of sea salt. A freshly opened and stirred jar of natural peanut butter (made with just peanuts and salt) is soft enough to drizzle over the ice cream when assembling the pie. 8 to 10 servings
Caramel Sauce
¾ cup heavy whipping cream
½ vanilla bean, split lengthwise
2 tablespoons (¼ stick) unsalted butter
¼ teaspoon fine sea salt
¾ cup sugar
⅓ cup water
¼ cup light corn syrup
Crust
9 whole graham crackers
¼ cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1½ teaspoons vanilla extract
½ cup salted roasted cocktail peanuts
Pie
3 pints premium vanilla ice cream, slightly softened, divided
5 tablespoons creamy (smooth) natural peanut butter (made only with peanuts and salt), divided
1 cup coarsely chopped purchased peanut brittle, divided
CARAMEL SAUCE: Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream to simmer. Add butter and sea salt; stir until butter melts and salt dissolves. Set vanilla cream aside.
Stir sugar, ⅓ cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble vigorously). Set sauce aside.
CRUST: Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add melted butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of prepared dish. Freeze 15 minutes. Bake crust until brown, about 15 minutes, then place in freezer for 1 hour. Using foil as aid, lift crust from dish; carefully peel off foil. Return frozen crust to same dish.
PIE: Drizzle ½ cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1½ pints ice cream evenly over caramel sauce; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with ½ cup brittle. Freeze 1 hour. Spoon remaining 1½ pints ice cream evenly over; smooth top. Drizzle remaining 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle remaining ½ cup brittle around edge of pie. Freeze 4 hours.
DO AHEAD: Pie can be made 3 days ahead. Tent with foil and keep frozen. Cover and chill remaining sauce.
Rewarm sauce; discard vanilla bean. Cut pie into wedges and serve, passing sauce separately.
Here’s a fun alternative for Thanksgiving dessert: a frozen pumpkin pie. The filling has the expected pure pumpkin and spices, but they’re swirled into purchased vanilla ice cream. And the best part? You can make most of the elements up to two days ahead. Then all that’s left to do is add the whipped cream topping, decorate the top with pieces of chocolate bark, and warm up the toffee sauce. 8 servings
Crust
12 whole graham crackers
¼ cup sugar
7 tablespoons unsalted butter, melted
Filling
1 cup canned pure pumpkin
¾ cup (packed) golden brown sugar
¼ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
2 quarts premium vanilla ice cream, divided
BarkNonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
½ cup slivered almonds, toasted, coarsely chopped
Sauce
1 cup (packed) golden brown sugar
¼ cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
½ cup chilled heavy whipping cream
1 teaspoon vanilla extract
⅛ teaspoon salt
Whipped Cream
1½ cups chilled heavy whipping cream
2 tablespoons sugar
CRUST: Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add melted butter; process to blend. Press crumb mixture onto bottom and up sides of 10-inch-diameter glass pie dish. Bake crust until light brown around edges, about 12 minutes. Cool completely.
FILLING: Whisk pumpkin, sugar, cream, vanilla, ginger, cinnamon, nutmeg, allspice, and salt in medium bowl. Slightly soften ice cream in microwave on low setting in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Place remaining ice cream in large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, place in freezer until almost firm again. Spoon ice cream filling into cooled crust, cover with plastic wrap, and freeze until firm, at least 6 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
BARK: Line large rimmed baking sheet with parchment paper; spray parchment with nonstick spray. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Pour onto prepared sheet. Using offset spatula, spread chocolate in even layer into 12×9-inch rectangle. Sprinkle chocolate with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off parchment. Chop coarsely. Place bark in airtight container and freeze.
DO AHEAD: Bark can be made 2 days ahead. Keep frozen.
SAUCE: Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan over medium-high heat, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until mixture is dark brown, stirring occasionally, about 5 minutes. Carefully stir in cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly, whisking occasionally.