Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (8-oz) crushed pineapple; undrained |
| 2 packs | (8-oz) cream cheese |
| ¼ cup | Butter or margarine; softened |
| ⅔ cup | Sugar |
| 1 \N | Egg; beaten |
| ¼ cup | Whipping cream |
| 2 teaspoons | Grated lime rind |
| 1 \N | Spicy Cookie Crust (see recipe in this cookbook) |
| ½ cup | Sugar |
| 2 tablespoons | Cornstarch |
| 1 dash | Salt |
| ½ cup | Lime juice |
| 1 tablespoon | Rum |
| 2 teaspoons | Grated lime rind |
| 3 tablespoons | Butter or margarine |
| \N \N | Sweetened whipped cream (optional) |
| \N \N | Lime rind (optional) |
Drain pineapple, reserving 2 tablespoons juice. Set aside.
Combine cream cheese, ¼ cup butter and ⅔ cup sugar; beat until fluffy.
Add egg, ¼ 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 ½ 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, .