Frozen Hawaiian Pie

Ingredients:

Cake

• 14 whole graham crackers
• 3 tbsp. granulated sugar
• A pinch of salt
• 6 tbsp (90 g) unsalted butter, melted

Filling

• 2 cups fresh pineapple, cut into pieces
• 1 can (425 g) of coconut cream with sugar
• 3 tbsp rum
• Juice of 1 lemon
• A pinch of salt
• Roasted coconut flakes
• Whipped cream and maraschino cherries, for serving

Preparation:

1. Prepare the cake layerPreheat oven to 350°F (175°C). Combine the graham crackers, sugar, and salt in a food processor and pulse until smooth. Add the melted butter and moisten the mixture. Pour the mixture into a 9-inch (22-cm) pie pan and press it into the bottom and up the sides; bake until set, 18 to 22 minutes. Transfer to a wire rack and let cool completely.
2. Prepare the fillingIn a blender, combine the pineapple, coconut cream, rum, lemon juice, and salt until smooth. Spread over the prepared crust and freeze until the filling is set, about 6 hours. Sprinkle with coconut flakes. Serve with whipped cream and a cherry.