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Pineapple Cream Pie

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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