2 c. flaked coconut
3 tsp. butter, melted
1 (20 oz.) can crushed pineapple
32 marshmallows (full size)
2 tsp. rum extract
1/4 tsp. salt
1/2 pt. whipped cream

Drain juice from pineapple. In saucepan, combine 1/2 cup pineapple juice and marshmallows. Cook until melted. Remove and stir in crushed pineapple, rum extract and salt. Cool. Fold in 1 cup whipped cream. Use remaining whipped cream to garnish top of pie.

Coconut Crust:

2 c. flaked coconut
3 tbsp. melted butter

Combine flaked coconut and melted butter. Press on bottom and sides of pie pan.

Bake at 325°F for 15 minutes.