1 cn (8-oz) crushed pineapple;
-undrained
2 pk (8-oz) cream cheese
1/4 c Butter or margarine;
-softened
2/3 c Sugar
1 Egg; beaten
1/4 c Whipping cream
2 ts Grated lime rind
1 Spicy Cookie Crust (see
-recipe in this cookbook)
1/2 c Sugar
2 tb Cornstarch
1 ds Salt
1/2 c Lime juice
1 tb Rum
2 ts Grated lime rind
3 tb Butter or margarine
Sweetened whipped cream
-(optional)
Lime rind (optional)
Drain pineapple, reserving 2 tablespoons juice. Set aside.
Combine cream cheese, 1/4 cup butter and 2/3 cup sugar; beat until fluffy.
Add egg, 1/4 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 1/2 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,
Yields
8 Servings