3 pt. vanilla ice cream
9 inch pastry shell, baked
1/2 pt. whipping cream, whipped
1 lg. 16 oz. can lemon pie filling
1/2 c. orange juice
3 tbsp. rum
Toasted flakes coconut

Scoop ice cream into pastry shell. Pipe a border of whipped cream onto edge of pie. Place in a freezer until time to serve. Combine pie filing and orange juice in saucepan; heat, stirring until boiling. Stir in rum. Spoon some lemon sauce over ice cream. Sprinkle coconut onto edge. Cut pie in wedges. Spoon more warm lemon sauce over each serving.