Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
     1/4           cup  butter -- melted
  1          7 oz. pkg  flaked coconut -- (2 2/3 cups),
                        -- toasted
                        ***FILLING***
  1 1/2           cups  milk
  1                cup  coconut milk
     2/3           cup  sugar
     1/3           cup  cornstarch
  3                     egg yolks -- slightly beaten
  1          8 oz. can  crushed pineapple -- well-drained
  2        tablespoons  light rum -- if desired
  1           teaspoon  vanilla
                        ***TOPPING***
                        sweetened whipped cream

Preparation:

In medium bowl stir together butter and coconut. Press on bottom and up sides of 9-inch pie pan. Refrigerate 15 minutes. In 2-quart saucepan combine milk, coconut milk, sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Remove from heat. Stir small amount of milk mixture into egg yolks; return to remaining hot milk mixture. Reduce heat to low. Cook until slightly thickened (1 to 2 minutes). DO NOT BOIL. Stir in pineapple, rum, and vanilla. Pour into crust. Refrigerate at least 2 hours. To serve, top with whipped cream. TIP: To toast coconut: In 15X10X1-inch jelly roll pan spread coconut in single layer. Bake at 325 degrees for 8 to 10 minutes, stirring occasionally, until golden brown.

Nutritional Information:

283 Calories (kcal); 16g Total Fat; (52% calories from fat); 3g Protein; 30g Carbohydrate; 101mg Cholesterol; 89mg Sodium