| 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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