Coconut Crust:

2 (3 1/2 oz.) cans flaked coconut
2 egg whites
1/4 cup superfine sugar

To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
Toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
Stir frequently, and watch carefully. Remove from oven and let cool. Meanwhile,
reduce the oven to 250 degrees. In small mixing bowl, beat egg whites to stiff
peaks, then slowly beat in superfine sugar until completely dissolved. Fold in
cooled coconut. Press this mixture into greased 9-inch pie place and bake at 250
degrees for 7 minutes and set. Remove from oven and let cool.

Filling:
1 (14 oz.) can sweetened ncondensed milk
1/2 cup fresh squeezed Key lime juice
1 tsp. freshly grated Key lime rind
1 Tbsp. dark rum
1 cup sour cream
3 egg yolks

Blend together sweetened condensed milk, lime juice, lime rind and rum in large
mixing bowl. Beat in the egg yolks. Gently mix in sour cream to combine well.
Pour into cooled crust. Swirl meringue over top of filling. Bake in 350 degrees
oven 20 minutes or until meringue is nicely browned. Cool, then chill at least
30 minutes before serving.

Meringue:
3 egg whites
6 Tbsp. sugar

Beat egg whites in large mixing bowl until soft peaks are formed. Gradually beat
in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.