This delicious desert is easy to prepare and makes a great dessert to take to a BBQ.

WARNING: This instructable requires you to strip a lime. If you find nudity offensive, do not scroll down.

Step 1: Ingredients

For the crust:
1 cup of cornflake crumbs
1/2 cup macadamia nuts, finely chopped
2 tbl sugar
zest of 1 lime
1/3 cup butter, melted

For the Filling:
20oz can of crushed pineapple, well drained
3/4 cup coconut
8oz cream cheese
1/2 cup sour cream
2 tbl fresh lime juice
Small bottle of maraschino cherries, well drained, reserve 8 for top of pie, chop the rest
2 tbl powdered sugar

Step 2: Prepare the Crust

Preheat the oven to 375.

Mix all the crust ingredients thoroughly. Press into the bottom and sides of a 9 inch pie pan.

Bake 5 to 7 minutes, or until lightly golden.

Cool completely before filling.

Step 3: Mix the Filling

While the shell is cooling, mix the cream cheese and lime juice with a hand mixer. Add the sour cream and mix again.

By hand, mix in the coconut, pineapple and cherries. (NOTE: If you would like to tint the pie pink, you can mix in a little of the maraschino cherry juice.) Add the powdered sugar and mix well.

Put the filling in the cooled shell and chill overnight.

Step 4: Finishing Touches

Using homemade whip cream, pipe some rosettes on the pie. Place the whole cherries on the rosettes. Or, for a fancier touch, skewer each cherry on a toothpick with a piece of mandarin orange as we did here.

NOTE: You can use Reddi Wip, but be ready to cut and eat the pie, as it tends to deflate quickly.