Tropical Sundae Pie

• 1 1/2 cups diced fresh pineapple
• 1/4 cup sugar
• 3 tablespoons white rum
• 24 gingersnaps
• 1 tablespoon stick margarine, melted
• 1 large egg white
• Cooking spray
• 4 cups vanilla low-fat frozen yogurt
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons flaked sweetened coconut, toasted
• Fresh pineapple chunks (optional)

1. Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.
2. Preheat oven to 350u0b0.
3. 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 350u0b0 for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
4. Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.
5. 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.
6. Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.

pineapple, sugar, white rum, gingersnaps, margarine, egg white, cooking spray, vanilla lowfat, almonds, coconut, pineapple

Taken from www.myrecipes.com/recipe/tropical-sundae-pie (may not work)