1. Stir the cornstarch and salt in a medium saucepan

2. Whisk in the whole milk and Blue Chair Bay® Pineapple Rum Cream

3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

6. Pour the warm egg mixture back into the saucepan and boil another minute

7. Remove from heat and add the vanilla and butter

8. Let it cool, stirring occasionally, then pour into pie crust.

9. Place in refrigerator to cool at least 4 hours

10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

11. Top pie with whipped cream and garnish with toasted coconut shaving, pineapple chunks, and a cherry in the center

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