Preheat oven to 375F degrees.
Spray a 9-inch pie plate with cooking spray.
Set aside. Using your hands or a food processor,
combine graham cracker crumbs, melted butter and sugar.
Mix in macadamia nuts and coconut.
Press crumb mixture into prepared 9-inch pie plate.
Bake for 8-10 minutes until lightly toasted.
Remove from oven and cool.
Chill in refrigerator until ready to use.
Drain pineapple; reserve the liquid. Add water to
pineapple liquid to make 1 cup. In a heavy bottom saucepan
combine 1/2 cup of the pineapple liquid, cornstarch and sugar.
Separate eggs. Beat egg yolks into the cornstarch mixture.
Soften gelatin in the remaining 1/2 cup pineapple liquid.
Heat cornstarch and egg yolk mixture over very low heat
until it just starts to thicken. Stir in the gelatin and
blend until it dissolves. Add lime juice, rum and drained
crushed pineapple. Remove from heat and cool mixture.
When pineapple mixture is completely cool, beat the egg whites
until they hold firm peaks. Fold whipped cream into the
pineapple mixture; then fold in the egg whites.
Pour mixture into the chilled crust.
Return to the refrigerator and chill for at least 4 hours or overnight.
Garnish with sweetened whipped cream, fresh sprigs of mint
and slices of lime. Serves 6-8
ALOHA JOE® PINEAPPLE PARADISE PIE
By John Michael Lerma from his new cookbook "Garden County Pie"
Visit John's website -GARDEN COUNTY COOKING.COM
Buy the book from our AMAZON STORE