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    Pineapple Cream Pie


    Source of Recipe


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    1 can (16 oz) crushed pineapple
    2 tablespoons cornstarch
    1/2 cup sugar
    3 eggs, room temperature
    2 envelopes (1/4 oz each) gelatin
    1/4 cup fresh lime juice
    2 tablespoons dark rum
    2 cups heavy cream, whipped
    Macadamia Crust

    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
    Macadamia Nut Crust and chill for several hours. Garnish with
    fresh sprigs of mint and thin slices of lime, if desired.


    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 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.

 

 

 


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