Mai Tai Cocktail Pie

(44)
  6 reviews

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups mango sorbet, softened
2
cups coconut sorbet
2
containers (6 oz each) Yoplait® 99% Fat Free piña colada yogurt
1/4
cup rum
Fresh mango slices, if desired

Directions

  1. 1 Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
  2. 2 Mix sorbets, yogurt and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
  3. 3 Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh mango slices.

Notes

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Recipe Step Photos

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