1 cn (16-oz) crushed pineapple
2 tb Cornstarch
1/2 c Sugar
3 Eggs; room temperature
2 Envelopes (0.25-oz) gelatin
1/4 c Fresh lime juice
2 tb Dark rum
2 c Heavy cream; whipped
CRUNCHIE MACADAMIA CRUST
1 c Graham cracker crumbs
1/3 c Melted butter
1/4 c Sugar
1/3 c Chopped macadamia nuts
1/2 c Shredded coconut
Drain pineapple; reserve liquid. Add water to pineapple liquid to make 1
cup. In a heavy saucepan combine 1/2 cup of the pineapple liquid,
cornstarch and sugar. Separate eggs. Beat egg yolks into the cornstarch
mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat
cornstarch and egg yolk mixture over very low heat until it just starts to
thicken. Stir in the gelatin and blend until dissolved. Add lime juice, rum
and drained pineapple. Cool mixture. When pineapple mixture is cool, beat
the egg whites until they hold firm peaks. Fold whipped cream into
pineapple mixture; then fold in the egg whites. Pour mixture into the
Crunchie Macadamia Nut Crust and chill for several hours. Garnish with
fresh sprigs of mint and thin slices of lime, if desired.
Crunchie Macadamia Crust: Preheat oven to 375F. In food processor or by
hand, combine graham cracker crumbers, melted butter and sugar. Stir in
macadamia nuts and coconut. Press crumb mixture into a 9-inch pie plate.
Bake for 8 minutes. Chill until ready to use.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings