Tropical Semifreddo Pie

Directions

1. In a large bowl, stir together ricotta cheese and sugar.
2. Set aside ¼ cup pineapple.
3. Stir remaining 1 ¾ cups pineapple into ricotta mixture.
4. In a medium-sized bowl, whip cream until stiff.
5. Fold into ricotta-pineapple mixture.
6. Fold in ¼ cup toasted coconut into mixture.
7. Gently scrape into pie shell.
8. Sprinkle reserved pineapple and toasted coconut over filling.
9. Freeze for 6 hours or overnight.
10. Place in refrigerator for 15 to 20 minutes before slicing and serving.