*  Exported from  MasterCook  *

                         Maui Pineapple Cream Pie

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Pies                             Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        PINEAPPLE CREAM FILLING:
   1      can           (20 oz) crushed pineapple
                        (juice pack or light syrup)
   4                    Egg yolks -- lightly beaten
   1      tablespoon    Water
     1/3  cup           Cornstarch -- firmly packed
   1      cup           Sugar
     1/4  teaspoon      Salt
   2      cups          Milk
   2      tablespoons   Butter or margarine
   1      teaspoon      Vanilla
                        CRUST:
   1 1/2  cups          All-purpose flour
   2      tablespoons   Sugar
     1/2  teaspoon      Salt
     1/2  cup           Butter-flavor shortening
   2      tablespoons   Unsalted toasted macadamia -- nuts; finely chopped
     1/2  cup           Toasted pecan or walnuts -- finely chopped*
                        CREAM CHEESE FILLING
   1      package       (8 oz.) cream cheese
     1/2  cup           Confectioner's sugar
     1/2  teaspoon      Vanilla
     1/3  cup           Toasted unsalted macadamia -- nut; finely chopped*
                        TOPPING:
   1      cup           Whipping cream -- whipped
   1      teaspoon      Lemon peel -- grated
   1      tablespoon    Toasted unsalted macadamia -- nuts; finely chopped

For pineapple filling:   Drain pineapple. 
 Reserve 1/2 cup pineapple for cream-cheese layer.  
Combine egg yolks and water in small bowl. Stir in cornstarch.
Combine sugar, salt, milk, and remaining drained pineapple in saucepan. 
 Cook and stir on medium heat until mixture almost boils. Reduce heat to low.  
Add egg-yolk mixture slowly, stirring. Cook and stir until thickened. 
 Add butter and vanilla. Remove from heat; cover surface of mixture and waxed paper. 
 Refrigerate 30 minutes or longer, stirring once or twice.

2.  For crust:  combine flour, sugar, and salt in bowl.
 Cut in shortening to from pea-size chunks.  Add nuts, lemon peel. Add milk.
 Toss with fork until dough form a ball. Press between hands to form 5- 6-inch "pancake." 
Wrap in waxed paper. Refrigerate 15 minutes. Heat oven to 350~F.

 3.  Flour rolling surface and rolling pin lightly.
Roll dough into circle one inch larger all around than upside down 9 inch pie plate.
 Loosen dough carefully.
Fold into quarters. Unfold and press into pie plate.
Fold edge under.  Flute.  Prick bottom and sides thoroughly with fork (50 times) to prevent shrinkage.
Bake at 340~F for 15 to 20 minutes or until golden brown. Cool completely.

 4.  For cream filling:  Combine cream cheese and confectioner's sugar in bowl.  
Beat with fork until smooth. Add vanilla. 
Add nuts and reserve 1/3 cup drained pineapple. 
Mix well. Spread cream cheese filling over bottom of cooled baked pie shell. 
Cover with pineapple cream filling.

 5.  For topping:  Spread 1/2 cup whipped cream on top center of pie. 
Spoon remaining cream into pastry bag with large rosette tip; pipe a border around pie.
Garnish pie with lemon peel, and nuts. If not serving right away, refrigerate.

 *To toast, place about 1/2 cup chopped nuts in baking pan in 340~F oven.
Stir every 2 minutes until brown.
Cool.

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