1 sm. pkg. instant pudding, vanilla or lemon
1 1/2 c. sour cream
3 tbsp. rum
2 tbsp. sugar
2 tbsp. milk
1 tsp. grated lime rind
1 can (8 oz.) crushed pineapple in juice, drained
1 c. flaked coconut
1 (9 inch) graham cracker crust pie shell

Combine pie filling mix, sour cream, rum, sugar, milk and rind in medium bowl. Beat with wire whisk until blended and smooth, about 1 minute. Fold in pineapple and coconut, spoon into pie shell. Chill 3 hours.