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Pineapple Cream

Make Pineapple Cream at home with Sugar, Fresh Lime Juice, Heavy Cream Whipped, and Butter. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/4 cup
• 2 cup
• 1/3 cup
• 1/4 cup

Method (preview)

1. 1

   Drain pineapple; reserve liquid.

2. 2

   Add water to pineapple liquid to make 1 cup.

3. 3

   In a heavy saucepan combine 1/2 cup of the pineapple liquid, cornstarch and sugar.

4. 4

   Separate eggs.

5. 5

   Beat egg yolks into the cornstarch mixture.

6. 6

   Soften gelatin in the remaining 1/2 cup pineapple liquid.

7. 7

   Heat cornstarch and egg yolk mixture over very low heat until it just starts to thicken.

8. 8

   Stir in the gelatin and blend until dissolved.

9. 9

   Add lime juice, rum and drained pineapple.

10. 10

    Cool mixture.

11. 11

    When pineapple mixture is cool, beat the egg whites until they hold firm peaks.

12. 12

    Fold whipped cream into pineapple mixture; then fold in the egg whites.

13. 13

    Pour mixture into the Macadamia Nut Crust and chill for several hours.

14. 14

    Garnish with fresh sprigs of mint and thin slices of lime, if desired.

15. 15

    Preheat oven to 375F.

16. 16

    In food processor or by hand, combine graham cracker crumbers, melted butter and sugar.

17. 17

    Stir in macadamia nuts and coconut.

18. 18

    Press crumb mixture into a 9-inch pie plate.

19. 19

    Bake for 8 minutes.

20. 20

    Chill until ready to use.