Roasted Pineapple Pie

(adapted from two vastly different sources, “Food for Fifty” by Shugart, Molt and Wilson and “The Neighborhood Bakeshop” by Van Cleave.)

Pre-heat oven to 350 degrees.  Lightly butter a 9” pie plate

crust
1 ¾ cups cookie crumbs (preferably shortbread)
¾ cup macadamia nuts, finely chopped plus additional for garnish (see below)
4 Tablespoons unsalted butter, melted

Combine cookie crumbs, macadamia nuts and melted butter in a bowl. Press crumb crust into the bottom and up the sides of your 9” pie plate. Bake in a pre-heated 350 degree oven for approximately 15 min. Remove from oven and set aside to cool. Increase oven temperature to 375 degrees.

1 “Jet” or “Gold” pineapple, cut into medium chunks (you will need 4 cups of fruit)
2 Tablespoons unsalted butter, cut into small cubes
¼ cup dark brown sugar

Place pineapple in a single layer in an oven proof dish or on a silpat lined baking sheet. Dot with the butter and brown sugar. Roast for 30-40 minutes at 375 degrees until caramelized around the edges. Remove from oven, carefully pour juices and fruit into a bowl and set aside to cool. (You may now turn off your oven.)

Pineapple filling
½ cup dark brown sugar
3 Tablespoons cornstarch
pinch of salt
1 cup of pineapple juice (1-6 oz. can of Dole pineapple juice does the trick)
1 teaspoon orange zest
¼ cup fresh orange juice
4 cups roasted pineapple
1 teaspoon vanilla extract
1 Tablespoon dark rum

In a heavy saucepan, whisk together brown sugar, cornstarch and salt. Add pineapple juice, orange juice, zest, and roasted pineapple. Cook over moderate heat, stirring with a spatula so the mixture doesn’t scorch. Filling should bubble and thicken in about 8-10 minutes. Remove from heat, stir in vanilla and rum and transfer to another bowl so the filling cools down a bit. Turn filling into the baked and cooled pie crust. When cool, cover with plastic wrap and refrigerate. Before serving, garnish with Boozy Rum Whipped Cream and macadamia nuts.

1 cup heavy cream      
2 Tablespoons dark rum
2 Tablespoons brown sugar
2 Tablespoons halved macadamia nuts, for garnish

In chilled bowl, combine heavy cream, dark rum and brown sugar. Stir with a spatula until brown sugar dissolves and then whip mixture until soft peaks form. Top pie with whipped cream and garnish with macadamia nuts.

---