Main Ingredients:

1 can (16 oz) crushed pineapple2 tablespoons cornstarch1/2 cup sugar3 eggs, room temperature2 envelopes (1/4 oz each) gelatin1/4 cup fresh lime juice2 tablespoons dark rum2 cups heavy cream, whippedMacadamia Crust

Cooking Preparation of the Recipe:

Drain pineapple; reserve liquid. Add water to pineapple liquid tomake 1 cup. In a heavy saucepan combine 1/2 cup of the pineappleliquid, cornstarch and sugar. Separate eggs. Beat egg yolks intothe cornstarch mixture. Soften gelatin in the remaining 1/2 cuppineapple liquid. Heat cornstarch and egg yolk mixture over verylow heat until it just starts to thicken. Stir in the gelatin andblend until dissolved. Add lime juice, rum and drained pineapple.Cool mixture. When pineapple mixture is cool, beat the egg whitesuntil they hold firm peaks. Fold whipped cream into pineapplemixture; then fold in the egg whites. Pour mixture into theMacadamia Nut Crust and chill for several hours. Garnish withfresh sprigs of mint and thin slices of lime, if desired. Macadamia Crust 1 cup graham cracker crumbs1/3 cup melted butter1/4 cup sugar1/3 cup chopped macadamia nuts1/2 cup shredded coconutPreheat oven to 375F. In food processor or by hand, combine grahamcracker crumbers, melted butter and sugar. Stir in macadamia nutsand coconut. Press crumb mixture into a 9-inch pie plate. Bakefor 8 minutes. Chill until ready to use.

Browse by categories