1 cup flaked coconut
1 cup gingersnap cookie crumbs
1/3 cup butter, melted
20 oz crushed pineapple
1 tbsp unflavored gelatin
1 tbsp dry mint leaves
2 tbsp snipped fresh mint
1 pint pineapple sherbet
Make a crust by combining the flaked coconut, gingersnap crumbs and butter. Press into a 9″ pie pan. Bake crust in a preheated 350° F oven for 15-20 minutes. When done shell should be golden brown. Remove pie crust from oven and allow to cool thoroughly.
Drain the crushed pineapple, reserving syrup.
Combine reserved syrup with unflavored gelatin and mint. Bring to a boil, stirring to dissolve gelatin. Strain and remove mint.
Slowly beat pineapple sherbet with gelatin with a rotary mixer. The frozen sherbet will melt and blend at the same time, chilling the gelatin so that the gelatin will begin to thicken.
Fold in the crushed pineapple. It may be necessary to refrigerate this mixture until the pineapple stays suspended. Pour mixture into the prepared pie shell.
Chill until set – 1 to 1 1/2 hours. Garnish with whipped cream (if desired) and fresh mint leaves.
Makes 6 servings.