Hawaiian Pie

This delicious desert is easy to prepare and makes a great dessert to take to a BBQ.







WARNING: This instructable requires you to strip a lime.   If you find nudity offensive, do not scroll down.

For the crust:
1 cup of cornflake crumbs
1/2 cup macadamia nuts, finely chopped
2 tbl sugar
zest of 1 lime
1/3 cup butter, melted



For the Filling:
20oz can of crushed pineapple, well drained
3/4 cup coconut
8oz cream cheese
1/2 cup sour cream
2 tbl fresh lime juice
Small bottle of maraschino cherries, well drained, reserve 8 for top of pie, chop the rest
2 tbl powdered sugar

Preheat the oven to 375.

Mix all the crust ingredients thoroughly.  Press into the bottom and sides of a 9 inch pie pan.

Bake 5 to 7 minutes, or until lightly golden.

Cool completely before filling.

While the shell is cooling, mix the cream cheese and lime juice with a hand mixer.  Add the sour cream and mix again.

By hand, mix in the coconut, pineapple and cherries.  (NOTE: If you would like to tint the pie pink, you can mix in a little of the maraschino cherry juice.)  Add the powdered sugar and mix well.

Put the filling in the cooled shell and chill overnight.

Using homemade whip cream, pipe some rosettes on the pie.  Place the whole cherries on the rosettes.  Or, for a fancier touch, skewer each cherry on a toothpick with a piece of mandarin orange as we did here.

NOTE: You can use Reddi Wip, but be ready to cut and eat the pie, as it tends to deflate quickly.

Replace the lime juice with grenadine or a mix of equal parts grenadine and lime juice.
And/or add a little rum extract.