| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jamaican |
Pie |
8 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes unflavoured gelatin |
| 3/4 |
c |
Sugar |
| 1 |
cn |
(6-oz) pineapple juice |
| 3 |
|
Eggs; separated |
| 3 |
pk |
(8-oz) cream cheese |
| 1/4 |
c |
Dark jamaican rum |
| 1/4 |
ts |
Coconut extract |
| 2 |
cn |
(8-oz) crushed pinapple in syrup |
| 2 |
tb |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
c |
Vanilla wafer crumbs |
| 1 |
c |
Flaked sweetened coconut |
| 1/3 |
c |
Butter; melted |
INSTRUCTIONS
FILLING
TOPPING
CRUST
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Crust: combine indredients. Mix well. Press mixture evenly over bottom
and sides of an 8 or 9 inch pan. Chill.
Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice.
Let stand until gelatin has softened. Place over low heat; stir until
gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well.
Gradually beat hot gelatin mixtures into egg yolks. Let cool.
In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture;
beat until well blended. Stir in rum and coconut extract. Refrigerate
gelatin mixture to chill. Stir frequently as mixture thickens. When
gelatin mixture is consistency of unbeaten egg whites, remove from
refrigerator.
In large bowl, beat egg whites until foamy. While beating, add remining
1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold
egg whites into thickened gelatin mixture. Turn into prepared crust.
Refrigerate for 6 hours or as long as overnight.
Topping: combine ingredients in saucepan. Stir until cornstarch dissolves.
Cook over medium heat, stirring, until sauce boils and thickens slightly.
Chill. Spoon sauce over top of cheesecake.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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