Mai Tai Pie |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 envelope gelatin, unflavored | 1/4 cup sugar | 4 eggs, separated |
| 1 can pineapple juice, unsweetened | 1/4 cup fresh lime juice | 1/3 cup light rum |
| 2 T orange-flavored liqueur or cointreau | 1/4 cup sugar | 1/2 cup cream, whipped |
| COCONUT CRUST: 1 cup flaked coconut | 6 T butter, melted | |
| 1 | Mix gelatin and sugar in small pan. Beat in egg yolks until well blended. Gradually blend in pineapple juice. Cook stirring constantly, until gelatin disolves and mixture is slightly thickened. Do not boil. Remove from heat. Stir in lime juice, rum and liqueur. Pour into large bowl. Chill, stirring often, until mixture starts to thicken. While gelatin mixture chills, beat egg whites until foamy. Slowly beat in sugar until meringue forms soft peaks. Fold meringue and whipped cream into gelatin mixture. Spoon into cooled coconut shell. Chill at least 3 hours. |
| 2 | COCONUT CRUST: Blend coconut and butter. Press onto bottom and sides of a 9" pie plate. Bake at 300 F for 25 minutes or until golden brown. Cool on a wire rack. |