14 whole graham crackers
3 tablespoons granulated sugar
Pinch of salt
6 tablespoons unsalted butter, melted
2 cups fresh pineapple chunks
One 15-ounce can cream of coconut
3 tablespoons rum
Juice of 1 lemon
Pinch of salt
Toasted shredded coconut, for topping
Whipped cream and maraschino cherries, for serving
Make the crust: Preheat the oven to 350 degrees F. Combine the graham crackers, sugar and salt in a food processor and pulse until the graham crackers are finely ground. Add the melted butter and pulse until moist. Press the crumbs into the bottom and up the side of a 9-inch pie plate; bake until set, 18 to 22 minutes. Transfer to a rack and let cool completely.
Make the filling: Combine the pineapple, cream of coconut, rum, lemon juice and salt in a blender and puree until smooth. Pour into the prepared crust and freeze until firm, about 6 hours. Top with shredded coconut. Serve with whipped cream and cherries.
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