Piña Colada Pie

baked 9-inch/23 cm pastry or graham cracker pie shell, cooled
1/4 cup/60 mL Watkins Coconut Dessert Mix
3 tbsp/45 mL sugar
1/4 cup/60 mL water
1 envelope unflavored gelatin
1 cup/250 mL skim milk
1 cup/250 mL fat-free sour cream
1 can (8.25 oz/234 mL) crushed pineapple, drained
1/2 tsp/2.5 mL Watkins Rum Extract

Combine dessert mix, sugar, water, and gelatin in
medium saucepan; mix well. Stir in skim milk.
Cook over medium heat until mixture begins to
boil and thicken. Remove from heat and place
mixture in large bowl; cool to room temperature,
stirring occasionally to prevent skin from forming.
When cool, stir in remaining ingredients; pour
into prepared pie shell. Chill until firm, about 3
hours. Garnish with reduced-calorie whipped topping,
pineapple slices, and toasted coconut.