2 c. flaked coconut
1/4 c. melted butter
1 env. unflavored gelatin
1 c. pineapple juice
1/4 c. sugar
1/2 tsp. grated lime peel
2 tsp. lime juice
2 eggs, separated
2 tbsp. rum
1 tbsp. orange liqueur
1/2 c. whipping cream
1 fresh pineapple

Combine coconut and butter. Toss with a fork to blend. Press in 9" pie plate. Bake at 350 degrees for 20 to 25 minutes until edges are brown. Cool.

Sprinkle gelatin over pineapple juice in saucepan. Stir in sugar, pinch of salt, lime peel and juice. Heat to boiling, stirring until sugar dissolves. Remove from heat.

Beat egg yolks, gradually add hot mixture; beating constantly. Stir in rum and liqueur. Chill 1 hour until slightly thickened.

Beat egg whites until stiff. Fold into gelatin mixture. Beat cream until stiff. Fold into mixture. Turn into pie shell. Chill at least 2 hours.

Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Cut fruit from shell. Cut in thin wedges. Arrange petal fashion on pie. Serves 6.