1 (9 inch) pie crust, baked
6 egg whites
3/4 cup lemon juice
3 tablespoons rum
3 teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
1 cup chopped pecans
1/4 cup instant chocolate pudding mix
2 cups marshmallow creme
3/4 cup fresh strawberries
1 cup sliced almonds
1 (6 ounce) can scotch bonnet cherries
1 cup sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed
In a small saucepan, whip egg whites until stiff. Stir lemon juice and rum into the whip; fold in the vanilla extract. Spread over the baked pie crust and sprinkle pecans on top. Place cherries in the pie crust. Sprinkle with pudding mix and marshmallow creme over cherries. Place on top of pie crust. Top with sliced almonds. Garnish with whipped topping. Chill before serving.