COCONUT CRUST:

3 c. finely shredded coconut
5 tbsp. melted butter

FILLING:

1/2 c. fresh lime juice
1 env. unflavored gelatin
5 egg yolks
1 c. sugar
3 tbsp. light rum
1 tbsp. Cointreau
Grated peel of 2 limes
5 egg whites
3 drops green food coloring
1 c. whipping cream, whipped
Slivers of lime peel & additional whipped cream for garnish

Preheat oven to 350 degrees. Spread a thin layer of coconut on cookie sheet and toast about 7 minutes, until light brown. Reserve 1/2 cup for garnish. Combine remaining toasted coconut with melted butter, toss to coat well. Press firmly on bottom and sides of 9" pie plate, cover lightly and refrigerate until firm.

Combine lime juice and gelatin in heat resistant cup. Place cup in simmering water and heat until gelatin is liquified, 2 to 3 minutes. Combine egg yolks and sugar in top of double boiler, beat with electric mixer. Add gelatin and continue to beat until well blended. Place over simmering water and beat until mixture is thick enough to leave a path when finger is drawn across spoon, about 10 minutes. Remove from heat and cool.

Blend in Cointreau, rum and lime peel. Beat whites in a large bowl until soft peaks form. Blend in green color and 1/2 cup sugar, beat until stiff and glossy. Stir 1 heaping teaspoon egg white into cooled custard; mix well, then gently fold custard into whites with a large rubber spatula, blending lightly to create marbled effect; do not over fold. Gently fold in whipping cream.

Spoon filling into the chilled crust, mounding and swirling in terraced layers, into a domed effect. Refrigerate until firm. Garnish with whipped cream and lime peel or thin lime. Can be frozen. Garnish later.