Preparation time: 45 minutes. Chilling time: 3 to 4 hours. Baking time: 15 minutes at 300 degrees. Serves: 9. (One 9-inch pie.)

2 tbsp. soft butter
2 c. shredded coconut
1 can (8 oz.) crushed pineapple
1 env. unflavored gelatin
2 eggs, separated
3 tbsp. granulated sugar
1/2 c. pina colada mix
2 tbsp. golden rum
1/2 c. whipping cream
Topping, recipe follows
1/4 c. toasted shredded coconut

1. Spread butter evenly over 9-inch pie plate. Pat coconut evenly into butter. Bake at 350 degrees for 15 minutes or until golden brown. Cool.

2. Drain pineapple well. Reserve juice.

3. Sprinkle gelatin in 1/4 cup reserved juice. Let stand 5 minutes.

4. In top of double boiler, beat egg yolks with sugar. Stir in pina colada mix.

5. Cook and stir over hot water until mixture thickens and coats a metal spoon. Remove from heat.

6. Add gelatin mixture. Stir until dissolved. Stir in crushed pineapple, reserving 2 tablespoons for topping. Add rum. Refrigerate until mixture begins to thicken.

7. Beat egg whites to soft peaks. Whip cream until stiff. Fold egg whites and whipped cream into pineapple mixture. Turn into crust. Chill. Spread with topping.

8. Sprinkle with coconut. Refrigerate.

TOPPING:

Beat 1/2 cup whipping cream until it begins to thicken. Beat in:

1 tbsp. powdered sugar
1 tbsp. golden rum

Beat until cream holds its shape. Fold in 2 tablespoons well-drained pineapple. Spread over chilled pie.