---------- Recipe via Meal-Master (tm) v8.01
       Title: Pina Colada Pie
  Categories: Pies, Beverages
       Yield: 10 servings
       7 oz Roasted Macadamia nuts              3 tb Brown Sugar
     3/4 c  Sweetened shredded Coconut          1 tb Unsalted Butter-melted
     1 1/2 pt Pineapple sorbet, softened        1/2    Large Pineapple thinly
       1 c  Sweetened cream of Coconut               Toasted sweeetened shredded
       4 ts Dark Rum                                 Fresh Mint sprigs
     1/2 ts Imitation coconut Extract           2 pt Vanilla frozen yogurt, soft
     3/4 c  (packed) sweetened shredded    
   CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with
   foil, overlapping sides. Finely chop the first 3 ingredients in a food
   processor. Add butter and blend until moist crumbs form. Press mixture onto
   bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes.
   Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes.
   FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream
   of coconut in heavy small saucepan over med-high heat until reduced to 3/4
   cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in
   rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to
   coconut mixture and fold until blended. Freeze until semifirm, stirring
   occasionally, about 1 hour. Spoon filling over sorbet in pie dish ,
   mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks
   ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up.
   Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut.
   Garnish with mint. Now make a pig of yourself and eat the whole thing!!!