By: Marie Nightingale, Saltscapes
(POSTED: June 1, 2011)

Fresh Pineapple Pie with Wafer-Nut Crust


1 cup (250 mL) toasted ground walnuts
1 1/2 cups (375 mL) vanilla wafer crumbs
2 tablespoons (30 mL) granulated sugar
1/2 cup (125 mL) butter, melted

1 large fresh pineapple
1/2 cup (125 mL) granulated sugar
2 1/2 tablespoons (37 mL) cornstarch
1 teaspoon (5 mL) grated lemon rind
1/4 teaspoon (1 mL) ground nutmeg
1 1/2 cups (375 mL) water
Whipped cream (optional)


Crust: Spread ground walnuts in a shallow pan. Bake in 325°F (160°C) oven for about 10 minutes, turning occasionally with a spatula to brown evenly.

In large bowl, combine toasted nuts, wafer crumbs, sugar and melted butter. Press mixture into bottom and up sides of a 10-inch (25 cm) pie plate, and bake at 400°F (200°C) for 8 minutes. Remove from oven and cool.

Filling: You can usually buy fresh peeled and cored pineapple at your local supermarket. Or, you can do it yourself. Cut off the top and bottom of the pineapple. Stand it up and slice downward to remove peel. Remove "eyes" with the tip of a sharp knife. Cut fruit lengthwise into quarters, remove core and cut into small dice. Set aside.

In a large saucepan, combine sugar, cornstarch, lemon rind and nutmeg. Add water and cook, stirring constantly until sauce is clear and thickened. Remove from heat, stir in pineapple, and place in refrigerator to cool.

Spoon filling on cooled crust, spreading evenly. Cover, and place in refrigerator to chill for several hours or overnight. Serve, topped with whipped cream if desired. Makes 6 servings.

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