Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Graham cracker crumbs |
| ⅓ cup | Cornstarch |
| ½ cup | Toasted shredded coconut, |
| \N \N | Chopped fine |
| 3 tablespoons | Sugar |
| 5 \N | Eggs |
| 2 \N | Egg yolks |
| 1 \N | Lemon peel, grated |
| ⅓ cup | Melted butter |
| ½ cup | Canned cream of coconut |
| 16 ounces | Can crushed pineapple in |
| \N \N | Heavy syrup |
| ⅓ cup | Dark rum |
| 8 ounces | Cream cheese |
| ½ cup | Coarsely chopped pecans |
| ½ cup | Toasted shredded coconut |
| 1½ cup | Sugar |
Combine graham cracker crumbs, finely chopped coconut, & 3 Tbls. sugar.
Stir in butter until all dry ingredients are moistened. Press crumbs into 10" spring-form pan. Drain pineapple, reserving juice. Beat cream cheese & 1½ cups sugar until light & fluffy, about 10 minutes. Beat in cornstarch, eggs & egg yolks until well blended. Beat in lemon peel, cream of coconut & rum. Stir in ½ drained pineapple, reserving remainder (with juice) for topping. (Combine pineapple, juice, ¼ cup sugar, ¼ cup dark rum & 1 Tbls. arrowroot, heat to boiling, boil until clear & thickened.) Pour filling into crust. Place in pan of hot water & bake at 350F for 1 ¼ hours. Cool, spread pineapple topping over top, sprinkle with nuts, then coconut. Chill.