For crust, blend coconut, graham cracker crumbs, butter and egg white in food processor. Press into bottom and sides of 9-inch pie plate. Freeze 10 minutes. Then bake at 350 degrees for 10 minutes. Cool. Then freeze. For filling, whisk together cream of coconut, egg yolks and lemon juice. Set bowl over simmering water and whisk constantly for 3 minutes. Remove from heat and beat until cool and thick, about 5 minutes. Beat whipping cream and extract until soft peaks form. Add rum and beat until stiff. Fold cream mixture and coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours. Spoon filling into crust, mounding slightly. Cover and freeze. Garnish with pineapple.
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|Serving Size: 1 Serving (2212g)|
|Recipe Makes: 1|
|Calories from Fat: 4760 (74%)|
|Amt Per Serving||% DV|
|Total Fat 528.9g||705 %|
|Saturated Fat 330.6g||1653 %|
|Monounsaturated Fat 130.6g|
|Polyunsanturated Fat 40.1g|
|Cholesterol 10325.3mg||3177 %|
|Sodium 1806.7mg||62 %|
|Potassium 3932.1mg||103 %|
|Total Carbohydrate 277.4g||82 %|
|Dietary Fiber 33.7g||135 %|
|Sugars, other 243.7g|
|Protein 167g||239 %|
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Calories per serving: 6453
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