2 c. flaked coconut
1/4 c. butter, melted
1 (1 lb. 4 oz.) can crushed pineapple
Water
2 env. unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1 tsp. grated lime peel
1 tbsp. lime juice
3 eggs, separated
1/2 c. rum
1 c. whipping cream
Twisted lime slices or maraschino cherries

Combine coconut and butter. Press over bottom and up sides of 9-inch glass pie pan. Bake at 300 degrees for 25 minutes; cool.

Meanwhile, drain pineapple, reserving all syrup. Add water to syrup to make 1 1/2 cups. Sprinkle gelatin over liquid in saucepan. Stir in sugar, salt, lime peel and juice. Heat to boiling until sugar is dissolved. Remove from heat.

Beat egg yolks until foamy. Pour hot mixture over eggs, beating constantly. Stir in rum. Chill mixture 40 minutes. Beat egg whites until stiff peaks form. Fold in gelatin.