Cool and light, the flavors of lime and rum are distinctive in this
coconut crust pie.

2 cups flaked coconut
1/4 cup butter, melted
1 can (1 lb, 4 oz) Dole Crushed Pineapple
Water
2 envelopes unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon grated lime peel
1 tablespoon lime juice
3 eggs, separated
1/2 cup dark Jamaican rum
2 tablespoons Cointreau
1 cup whipping cream
Twisted lime slices
Stemmed maraschino cherries

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Combine coconut and melted butter, tossing with fa fork to combine. Press
over bottom and up sides of 9-inch glass pie plate. Bake in a preheated glass
300 degree oven 25 minutes until well browned. Cool.

Meanwhile, drain pineapple well reserving all syrup. Add water to syrup to make 1 1/2 cups liquid. Sprinkle gelatin over liquid in a small saucepan. Stir in sugar, salt, lime peel and juice. Heat mixture to boiling, stirring constantly until sugar is dissolved. Remove from heat. Beat egg yolks until foamy. Gradually pour hot mixture over eggs, beating constantly. Stir in rum and Cointreau. Chill mixture about 40 minutes to consistency of unbeaten egg white. beat egg whitess untill stiff peaks form. Fold into gelatin mixture until well blended. Whip cream untill stiff. Fold cream and pineapple into gelatin mixture. Turn into pie shell. Chill two hours before cutting. Garnish with twisted lime slices and cherriws to serve. Makes 1 (9-inch) pie.

Thought someone might enjoy this,

Sheri