| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | 8-oz crushed pineapple | |
| undrained | ||
| 2 | 8-oz cream cheese | |
| 1/4 | c | Butter or margarine |
| softened | ||
| 2/3 | c | Sugar |
| 1 | Egg, beaten | |
| 1/4 | c | Whipping cream |
| 2 | t | Grated lime rind |
| 1 | Spicy Cookie Crust, see | |
| recipe in this cookbook | ||
| 1/2 | c | Sugar |
| 2 | T | Cornstarch |
| 1 | ds | Salt |
| 1/2 | c | Lime juice |
| 1 | T | Rum |
| 2 | t | Grated lime rind |
| 3 | T | Butter or margarine |
| Sweetened whipped cream | ||
| optional | ||
| Lime rind, optional |
INSTRUCTIONS
Drain pineapple, reserving 2 tablespoons juice. Set aside. Combine cream cheese, 1/4 cup butter and 2/3 cup sugar; beat until fluffy. Add egg, 1/4 cup whipping cream, and reserved pineapple juice; blend well. Stir in 2 tablespoons grated lime rind and pineapple. Pour into prepared Spicy Cookie Crust. Bake at 350 degrees for 40 minutes; cool. Combine 1/2 cup sugar, cornstarch, and salt in a small saucepan. Stir in lime juice, rum and 2 teaspoons lime rind. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Add butter, stirring until melted; cool. Spread mixture over cream cheese filling. Chill 8 hours. Garnish with whipped cream and lime rind, if desired. Yields one 10-inch tart. MAGAZINE ARTICLE (CHILL 8 HOURS) NANCY BONE, GADSDEN, AL From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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