Lime Mousse Pie

Step 1: To make the crust: preheat oven to 350 degrees F.

Step 2: Using a food processor process the graham crackers until ground. Add coconut and butter and pulse to blend. Press crumb mixture on the bottom and 1 3/4 inches up the sides of an 8 inch diameter spring form pan.

Step 3: Bake for 10 minutes or until golden brown. Cool completely.

Step 4: To make the filling: place the rum in a small bowl; sprinkle gelatin over and let stand for 10 minutes.

Step 5: In a saucepan whisk the eggs, sugar and lime juice over medium high heat until mixture thickens and just comes to a boil (3-5 minutes). Remove from heat.

Step 6: Add gelatin mixture and stir until gelatin melts. Mix in 2 tablespoons of the lime peel. Refrigerate mixture until cold but not set, stirring occasionally (30 minutes).

Step 7: Whip cream until soft peaks form. Fold cream into lime mixture. Pour filling into crust. Refrigerate until filling is set (3 hours but can be prepared one day ahead).

Step 8: Sprinkle pie with toasted coconut and remaining lime peel (1 tablespoon).