| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(8-oz) crushed pineapple; undrained |
| 2 |
pk |
(8-oz) cream cheese |
| 1/4 |
c |
Butter or margarine; softened |
| 2/3 |
c |
Sugar |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Whipping cream |
| 2 |
ts |
Grated lime rind |
| 1 |
|
Spicy Cookie Crust (see recipe in this cookbook) |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
ds |
Salt |
| 1/2 |
c |
Lime juice |
| 1 |
tb |
Rum |
| 2 |
ts |
Grated lime rind |
| 3 |
tb |
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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“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”