Preparation / Directions:
Place butter in a 9 inch pie dish. Microwave at high (100%) until softened,
15 to 20 seconds. Spread evenly on bottom and sides of pie dish. Sprinkle
coconut into dish, patting into butter on sides and bottom of dish.
Microwave at high (100%) 1 to 2 minutes. Set aside.
Place pineapple and pineapple juice in a 1 1/2 quart casserole. Microwave
at high (100%) until hot and bubbly, 4 to 5 minutes. Combine salt, corn
starch, sugar, lemon juice and lemon rind. Add to pineapple mixture.
Microwave at high (100%) until mixture is thickened, 3 to 4 minutes,
stirring twice during cooking time. Add butter. Stir until butter is
melted. Let stand 15 to 20 minutes. Pour into coconut shell. Chill. Serve
with whipped cream.
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