CRUST:

7 oz. coconut
3/4 c. chopped macadamia nuts
3 tbsp. powdered sugar
2 tbsp. flour
6 tbsp. melted butter

FILLING:

1/4 c. sugar
1 env. unflavored gelatin
1/4 c. milk
1 lg. egg-yolk
8 oz. vanilla yogurt
1/2 c. canned smooth pineapple sauce
3 tbsp. rum
1/2 c. whipping cream, whipped

Preheat oven to 350 degrees. Mix crust mixture and press into 9 inch pie plate; bake 12 minutes (edges dark golden brown); cool on wire rack. Mix sugar and gelatin; blend in milk and egg-yolk until gelatin softens. Cook in double boiler over simmering heat; stir about 5 minutes, until mixture thickens. Pour into bowl; whisk in yogurt, pineapple sauce and rum; place bowl in large bowl of ice and water and chill 10 minutes, stirring until mixture is consistency of unbeaten egg-whites. Fold whipped cream into mixture; pour into crust. Refrigerate about 2 hours. Garnish with additional whipped cream, fresh pineapple wedges and coconut shavings.