|Julian's Caribbean Pie|
1 can crushed pineapple in syrup, undrained (20 ounces)
1 large package (6.5 servings) instant vanilla pudding and pie filling
8-ounces sour cream
1/2 cup plus 2 tablespoons sweetened flaked coconut
1-2 ounces coconut rum or aged rum (optional)
1 prepared shortbread pie crust (9 inch)
1 can sliced pineapple, drained and halved (8-ounce)
In a large bowl, stir together crushed pineapple with its syrup, dry pudding mix, sour cream, optional rum and all but the 2 tablespoons of coconut. Stir until just combined. Spoon into pie crust and decorate top with pineapple slices and sprinkle with remaining coconut.
Chill at least 2 hours, or until set, before serving.