6 soft coconut macaroon cookies (approximately 5 oz)
1/4 cup unseasoned bread crumbs
1 egg white, slightly beaten
1/2 cup sugar
3 tbsp cornstarch
3 cups chopped fresh pineapple (1 1/2 pineapples)*
1 tbsp lemon juice
*or use drained canned crushed pineapple in its own juice
Preheat oven to 400 degrees.
Using nonstick cooking spray, spray a 9-inch tart pan with removable bottom; set aside.
Place cookies in a food processor and process 10 to 15 seconds or until fine crumbs form. You should end up with about 1 1/3 cups of crumbs. Add the bread crumbs and process until mixed. Add the egg white and mix well. Press the mixture in the bottom and up the sides of the prepared pan to form a crust.
Bake crust at 400 degrees for 7 to 9 minutes or until golden brown. Remove from oven and place in refrigerator until cooled.
While crust cools, combine the sugar and cornstarch in a medium saucepan and mix well. Add the pineapple and lemon juice, blending well. Cook over medium-high heat for about 5 minutes or until the mixture thickens, stirring constantly. Place the saucepan in a pan of cold water; stir 2 to 3 minutes or until cooled. Pour the cooled mixture into the cooled crust and place in the freezer for 15 minutes or until set. Store in refrigerator until serving time. Also store any leftovers in the refrigerator.
Yield: 8 servings