Yield: 1 Servings
|2 cups||Graham cracker crumbs|
|½ cup||Toasted shredded coconut,|
|\N \N||Chopped fine|
|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|
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.