Recipe - Lime-Pineapple Tart

1 cn (8oz) crushed pineapple;
undrained
2 pack (8oz) cream cheese
One fourth cup Butter or margarine;
softened
2/3 cup Sugar
1 Egg; beaten
One fourth cup Whipping cream
2 teaspoon Grated lime rind
1 Spicy Cookie Crust (see
recipe in this cookbook)
One half cup Sugar
2 tablespoon Cornstarch
1 ds Salt
One half cup Lime juice
1 tablespoon Rum
2 teaspoon Grated lime rind
3 tablespoon Butter or margarine
Sweetened whipped cream
(optional)
Lime rind (optional)

Drain pineapple, reserving 2 tablespoons juice. Set aside.

Combine cream cheese, One fourth cup butter and 2/3 cup sugar; beat until fluffy.
Add egg, One fourth cup whipping cream, and reserved pineapple juice; blend well.
Stir in 2 tablespoons grated lime rind and pineapple. Pour into prepared
Spicy Cookie Crust. Bake at 350 degrees for 40 minutes; cool.

Combine One half cup sugar, cornstarch, and salt in a small saucepan. Stir in
lime juice, rum and 2 teaspoons lime rind. Bring to a boil and cook 1
minute, stirring constantly. Remove from heat. Add butter, stirring until
melted; cool. Spread mixture over cream cheese filling. Chill 8 hours.
Garnish with whipped cream and lime rind, if desired. Yields one 10inch
tart.

MAGAZINE ARTICLE (CHILL 8 HOURS)

NANCY BONE,

GADSDEN, AL

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.