We took the tropical drink and turned it into an irresistible dessert, no baking required!

1	env (1/4 oz)	Unflavored gelatin
3	tbsp	Light rum
1	can (14 oz)	Sweetened condensed milk
3/4	C	Fresh lime juice, from about 6 limes
4		Egg yolks
1	tbsp	Grated lime zest
3	drops	Green food coloring, optional
2 1/4	C	Heavy cream
1/3	C	Confectioners' sugar
1	pkg (6 oz)	Prepared shortbread or vanilla cookie crumb pie crust
		Strawberries, optional

1. In bowl sprinkle gelatine over rum; reserve. In pot over medium-high heat bring milk and juice to boil. Remove from heat. In another bowl whisk yolks together to blend. In thin, steady stream whisk 1/3 of hot milk mixture into yolks until combined. Whisk yolk mixture back into milk mixture in pot until combined.
2. Over medium-low heat cook mixture, whisking, until thickly coats back of spoon, 8-10 minutes. Remove from heat; stir in zest, reserved gelatin mixture and, if desired, food coloring until smooth. Pour into large clean bowl.
3. Beat cream with sugar until stiff peaks form; reserve in refrigerator. Set bowl of lime mixture over bowl of ice water. Stir mixture constantly until thickened, 10-15 minutes. Remove from ice.
4. Gradually fold 3 1/2 cups whipped cream into lime mixture. Spread in crust. Spread remaining whipped cream over pie. Refrigerate at least 1 hour before serving. Garnish with strawberries, if desired.

   Yield: 10 servings. Per serving:

   494 cals; 8 g. protein, 30 g. fat (17 g. saturated); 177 mg. chol; 48 g. carbs; 169 mg sodium; 0 g. fiber, 10 g. sugar