Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      ounces        Roasted Macadamia nuts
     3/4  cup           Sweetened shredded Coconut
   3      tablespoons   Brown Sugar
   1      tablespoon    Unsalted Butter-melted
                        -----FILLING-----
   1 1/2  pints         Pineapple sorbet -- softened
   1      cup           Cream of Coconut
   4      teaspoons     Dark Rum
     1/2  teaspoon      Imitation coconut Extract
     3/4  cup           Sweetened shredded coconut
     1/2                Large Pineapple -- thin sliced
   2      pints         Vanilla frozen yogurt -- soft
                        Coconut; shredded -- toasted
                        Fresh Mint sprigs

Preparation:

CRUST: Preheat oven to 350~. Line a 10" glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut.