KEY LIME COCONUT PIE WITH RUM CREAM

CRUST:
1 1/3 cup crumbed graham crackers
1/3 cup snredded coconut
2 tbls sugar
6 tbls butter

mix it altogether and press into a well buttered 9-in pie plate and bake at 350 degrees for 8-10 minutes Set aside

FILLING:
3 large egg yolks
1/4 tsp cream of tartar
1 can of condensed milk
1/2 cup key lime juice

Whisk together until comletely blended and pour into baked pie-crust
bake 15-20 minutes at 350 degrees
refridgerate several hours(at least) overnight is best

TOPPING:

1 cup heavy whipping cream
1/4 cup sugar
1 tsp rum (or rum flavoring)
shredded coconut
spreaded coconut on a cookie sheet and bake in a 350 degree oven until lightly browned

whip together until stiff peaks form
spread on top of pie before serving and sprinkle toasted coconut on top