1/4 c. butter
3/4 c. flake coconut, toasted
3/4 c. vanilla wafer crumbs

FILLING:

1 (3 1/2 or 4 1/8 oz.) pkg. vanilla pudding and pie filling mix
1 (15 oz.) can crushed pineapple, drained
1 c. sour cream
1/4 c. milk
1/2 tsp. rum extract

MERINGUE:

3 lg. egg whites, room temperature
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
6 tbsp. sugar

Make Crust: Place butter in 9 inch microwave pie plate; microwave on high for 45 seconds to 1 minute or until melted. Blend in vanilla wafer crumbs and all but 1 tablespoon of coconut. Press mixture firmly against bottom and side of pie plate. Microwave on high 1 minute, rotating dish a half turn after 30 seconds.

Make Filling: In medium size microwave bowl, combine pudding mix and pineapple. Stir in sour cream and milk. Microwave on high 6-8 minutes or until mixture boils, stirring after 2 minutes and then stirring every minute thereafter. Blend in rum extract. Let stand 5 minutes. Pour into crust.

Make Meringue: In small bowl, beat egg whites with cream of tartar and vanilla until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread mixture over filling carefully, sealing to the edge of crust. Microwave on high for 1 1/2 - 2 1/2 minutes or until meringue is set. Chill 3 hours before serving. Sprinkle with remaining toasted coconut.

Note: To toast coconut, spread in microwave plate and microwave on high 3 1/2 - 5 minutes or until browned. Stir every 30 seconds.