2 c. Graham Cracker Crumbs
1/3 c. Butter, melted
2 Tbsp. Brown Sugar
8 oz. Can Crushed Pineapple, drained
3 c. Sour Cream
2 c. Powdered Sugar
1/2 c. Cream of Coconut
1/2 c. Light Rum
1/2 c. Coconut
1/3 c. Pecans, chopped and toasted

Combine cracker crumbs, butter and brown sugar.
Press mixture into bottom and sides of 9″ pie plate.
Bake 8-10 minutes at 375°F.
Let crust cool.
Fold together pineapple, sour cream,powdered sugar, cream of coconut and rum.
Pour into cooled crust.
Sprinkle coconut and nuts over top of pie.
Freeze until firm about 6 hours.
Let stand 15 minutes before serving.