Pies: Coconut Pineapple by Recipe Cottage

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	Coconut Pineapple

		Coconut Pineapple Pie 2 cups flaked coconut 1/4 cup flour 1/3 cup butter, softened 15 1/4 oz can crushed pineapple in juice 1 envelope unflavored gelatin 3 large eggs, separated 1/3 cup sugar 1 cup milk 1/4 cup light rum 1/2 cup heavy cream 1 egg white 2 Tbsp sugar 1 cup well-drained, crushed pineapple 1/2 cup heavy cream 1/4 toasted coconut Mix coconut, flour and butter and press over bottom and sides of 10-inch pie pan. Bake until lightly browned. Chill crust before filling. Strain and drain pineapple well, saving juice. Sprinkle gelatin over 1/4 cup juice from pineapple; let stand 5 minutes to soften. Beat egg yolks with sugar. Stir in milk. Cook over low heat, stirring constantly, until mixture coats a metal spoon. Remove from heat, add gelatin and stir until dissolved. Stir in rum. Chill until mixture begins to thicken. Beat egg whites until soft peaks form. Beat cream stiff. Fold egg whites and cream into cooked mixture. Spoon into crust and chill. Beat egg white until soft peaks form. Gradually add sugar and crushed pineapple, beating until mixture is light and fluffy. Beat heavy cream stiff. Fold into pineapple mixture. Spoon topping over pie in mounds; sprinkle with coconut.