Instructions: While the piecrust is cooling, take the frozen yogurt or ice cream out of the freezer and let it soften. This makes it easier to fold in the other ingredients for the filling.

Freeze the piecrust 30 minutes. The ice cream or yogurt mixture wont melt as it would if you put it into a piecrust at room temperature.

Its best to partially refreeze the filling before spooning it into the pie shell. To do this, combine the slightly softened frozen yogurt or ice cream and other ingredients specified in the recipe in a chilled extra-large bowl. Put the bowl back in the freezer for about 30 to 45 minutes to let it set back up. Dont let the mixture freeze solid, or the consistency will be too hard to spoon into the piecrust.

Place the filled piecrust back in the freezer until set; then cover with plastic wrap.

Take the pie out of the freezer, and let it stand in the refrigerator about 30 minutes before serving. This step will make it easier to cut the pie into wedges.

Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to I cup. Remove from heat, and stir in rum. Cool completely, set aside.

Preheat oven to 350.

Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at
room temperature while the crust is cooling.

Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture.

Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm.

Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.

Yield: 8 servings (serving size: 1
wedge).

NOTES : Frozen pies can be a little tricky in terms of their texture - you dont want your pies hard as a rock, nor do you want "pie soup." Because low-fat ice creams and frozen yogurts have less butterfat and a higher water content, they melt quickly. Our Test Kitchens staff did numerous retests of ways to achieve the best consistency. We found that the techniques below will help you make a pie thats creamy and soft (but not too soft).

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