This delicious desert is easy to prepare and makes a great dessert to take to a BBQ.
WARNING: This instructable requires you to strip a lime. If you find nudity offensive, do not scroll down.
Step 1: Ingredients
For the crust:
1 cup of cornflake crumbs
1/2 cup macadamia nuts, finely chopped
2 tbl sugar
zest of 1 lime
1/3 cup butter, melted
For the Filling:
20oz can of crushed pineapple, well drained
3/4 cup coconut
8oz cream cheese
1/2 cup sour cream
2 tbl fresh lime juice
Small bottle of maraschino cherries, well drained, reserve 8 for top of pie, chop the rest
2 tbl powdered sugar
Step 2: Prepare the Crust
Preheat the oven to 375.
Mix all the crust ingredients thoroughly. Press into the bottom and sides of a 9 inch pie pan.
Bake 5 to 7 minutes, or until lightly golden.
Cool completely before filling.
Step 3: Mix the Filling
While the shell is cooling, mix the cream cheese and lime juice with a hand mixer. Add the sour cream and mix again.
By hand, mix in the coconut, pineapple and cherries. (NOTE: If you would like to tint the pie pink, you can mix in a little of the maraschino cherry juice.) Add the powdered sugar and mix well.
Put the filling in the cooled shell and chill overnight.
Step 4: Finishing Touches
Using homemade whip cream, pipe some rosettes on the pie. Place the whole cherries on the rosettes. Or, for a fancier touch, skewer each cherry on a toothpick with a piece of mandarin orange as we did here.
NOTE: You can use Reddi Wip, but be ready to cut and eat the pie, as it tends to deflate quickly.
Step 5: Variations
Replace the lime juice with grenadine or a mix of equal parts grenadine and lime juice.
And/or add a little rum extract.