8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lime rind
1/2 cup fresh lime juice
1/3 cup light rum
9-inch graham cracker crust
1 cup whipping cream
1 tablespoon light rum
1 teaspoon grated lime rind
Beat cream cheese until smooth and fluffy. Gradually add milk, beating until well blended. Add lime rind, juice and 1/3 cup rum. Mix well and pour into pie crust. Refrigerate 3-4 hours.
Gradually add lime juice to whipping cream and beat until stiff. Spread on cooled pie. Sprinkle with grated rind.