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Luscious Tropical Pineapple Cheese Pie

Posted: Wednesday, May 19, 2010

1 (9-inch) prepared cookie or graham cracker crumb crust

1 (15- ounce) can of crushed pineapple, in juice

cup pineapple juice (from juice in can)

cup rum or coconut-flavored rum

1 teaspoon rum extract

teaspoon coconut extract

1 small package Knox unflavored gelatin

3 (pasteurized) large eggs, separated*

1 cups granulated sugar

teaspoon salt

cup coconut milk

2 (8-ounce) packages cream cheese, softened

2 cups sweetened flaked coconut, toasted (recipe follows)

1 cup chopped macadamia nuts (recipe follows)

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, over low heat, combine cup pineapple juice and the rum. (May substitute additional pineapple juice or water for the rum.) Sprinkle gelatin into liquid and stir until gelatin is dissolved. Remove from heat and set aside. In another saucepan, whisk together 3 egg yolks with 1 cup of the sugar, salt, and coconut milk. Over low heat, stir constantly, until mixture thickens. Remove milk mixture from heat and whisk in gelatin mixture until combined; set aside. Place cream cheese in a medium mixing bowl. With an electric mixer set to medium speed, beat cream cheese until smooth. Turn mixer speed to low, and gradually beat in gelatin mixture and extracts. Fold in reserved pineapple. Refrigerate mixture until thickened, about 2 hours. While mixture is thickening, beat egg whites until soft peaks form; gradually add remaining cup of sugar, 1 tablespoon at a time, until stiff peaks form. Fold egg whites into chilled cream cheese mixture. Pour mixture into prepared pie shell and refrigerate for about 4 hours to firm. Before serving, garnish with toasted coconut and macadamia nuts. Makes one (9-inch) pie.

*Kitchen Ade Note: Separate eggs while cold, but whip whites after they have reached room temperature. An egg will reach room temperature approximately 30 minutes after it has been removed from the refrigerator.

To toast coconuts/nuts

Preheat oven to 350 degrees. Lay coconut in a single layer on a cookie sheet with a rim. Bake coconut for 5 minutes, then stir coconut, and bake for 5 more minutes; stir again. Continue to bake/stir coconut until desired color is reached. (Watch coconut closely to avoid over browning or burning.) Once coconut is toasted to desired color, immediately transfer to a cool cookie sheet to cool. Nuts may be toasted in the same manner as the coconut, shaking the pan a few times for uniform toasting. (Be sure to remove toasted nuts to a cool pan after toasting -- they will continue to cook after they are removed from the oven.) Nuts may also be toasted in a non-stick skillet, over medium heat, tossing until lightly browned, about 3 minutes.



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