Ingredients:
1 large fresh pineapple
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon freshly grated lemon zest
1/8 teaspoon ground nutmeg
1 1/2 cups water
3 drops yellow food coloring
2/3 cup toasted ground walnuts
3/4 cup vanilla wafer crumbs
1 tablespoon granulated sugar
5 tablespoons butter, melted
Directions:
Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
Preheat oven to 325 F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.
Servings: Serve
Time preparation: 40 min.
Time total: 63 min.