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Crust:
1 cup graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup sugar
1/3 cup chopped macadamia nuts
1/2 cup shredded coconut
Preheat oven to 375F degrees. Spray a 9-inch pie plate with
cooking spray. Set aside. Using your hands or a food processor, combine
graham cracker crumbs, melted butter and sugar.
Mix in macadamia nuts and coconut. Press crumb mixture into prepared 9-inch
pie plate. Bake for 8-10 minutes until
lightly toasted. Remove from oven and cool.
Chill in refrigerator until ready to use.
Filling:
1 can (16 ounces) crushed pineapple
2 tablespoons cornstarch
½ cup sugar
3 large eggs, room temperature
2 envelopes (1/4 ounce each) gelatin
¼ cup freshly squeezed lime juice
2 tablespoons dark rum
2 cups heavy cream, whipped
1. Drain pineapple; reserve the liquid. Add water to
pineapple liquid to make 1 cup. In a heavy bottom saucepan combine
½ cup of the pineapple liquid, cornstarch and sugar.
Separate eggs. Beat egg yolks into the cornstarch mixture.
Soften gelatin in the remaining ½ cup pineapple liquid.
2. Heat cornstarch and egg yolk mixture over very low heat until it just
starts to thicken. Stir in the gelatin and blend until it dissolves. Add
lime juice, rum and drained crushed pineapple. Remove from heat and cool
mixture. When pineapple mixture is completely cool, 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 chilled crust. Return to
the refrigerator and chill for at least 4 hours or overnight.
Garnish with sweetened whipped cream, fresh sprigs of mint
and slices of lime. Serves 6-8
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