Crust:

7	oz.	roasted Macadamia nuts
¾	c.	sweetened shredded coconut
3	tbsp.	brown sugar
1	tbsp.	unsalted butter, melted

Preheat oven to 350°F.  Line a 10-inch glass pie dish with foil, overlapping sides.  Finely chop the first three ingredients in a food processor.  Add butter and blend until moist crumbs form.  Press mixture onto bottom and up sides (but not rim) of prepared pie dish.  Freeze 10 minutes.  Bake crust until golden brown, about 15 minutes.  Freeze for 20 minutes.

Filling:

1½	pt.	pineapple sorbet, softened
1	c.	sweetened cream of coconut
4	tsp.	dark rum
½	tsp.	imitation coconut extract
¾	c.	sweetened shredded coconut (packed)
½		large pineapple thinly sliced
		toasted sweetened shredded coconut
		fresh mint sprigs
2	pt.	vanilla frozen yogurt, softened

Spread sorbet in crust, smooth top.  Place in freezer.  Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to ¾ cup, stirring frequently, about 7 minutes.  Pour into a large bowl.  Mix in rum and extract, then ¾ cup coconut.  Cool slightly.  Add frozen yogurt to coconut mixture and fold until blended.  Freeze until semi-firm, stirring occasionally, about 1 hour.  Spoon filling over sorbet in pie dish, mounding slightly.  Cover and freeze overnight.  (Can be prepared 2 weeks ahead)  Turn out pie onto platter.  Peel off foil.  Turn pie right side up.  Arrange pineapple slices decoratively atop.  Sprinkle with toasted coconut.  Garnish with mint.  Now make a pig of yourself and eat the whole thing!!!