Pineapple Cream Pie Sharon Benda
1 - 16 oz. can crushed pineapple 2 Tbsp. cornstarch
1/2 cup sugar 3 eggs, room temperature
2 envelopes (1/4 oz. each) gelatin 1/4 cup fresh lime juice
2 Tbsp. dark rum 2 cups heavy cream, whipped
Crunchie Macadamia Crust Thin slices of lime, optional
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 of pineapple liquid. Heat cornstarch and egg yolk mixture over 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 cooked, beat the egg whites until they hold firm peaks. Fold whipped cream into the pineapple mixture, then fold in the egg whites. Pour mixture into the Crunchie Macadamia Nut Crust and chill for several hours. Garnish with thin slices of lime if desired. Makes 6 to 8 servings. This was the dessert used at our Hawaiian Christmas Reunion.
Crunchie Macadamia Crust
1 cup graham cracker crumbs 1/3 cup melted butter
1/4 cup sugar 1/3 cup chopped macadamia nuts
1/2 cup shredded coconut
Preheat oven to 375. In food processor or by hand, combine graham cracker crumbs, 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.