4 eggs
1/4 c. milk
2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 c. flaked coconut
1/2 c. Bisquick
1 c. flaked coconut

Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inch. Beat all ingredients except last cup of coconut until well blended. Pour into plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean, 40-45 minutes.