"Hawaii Five-O" Torte
Source of Recipe
RFF
List of Ingredients
Crust:
1 cup flour
1/2 cup butter
1/3 cup chopped pecans or macadamia nuts
1/3 cup flaked coconut
Filling:
1 1-pound, 4-ounce can unsweetened crushed pineapple
1/2 cup water, divided use
1 envelope unflavored gelatin
1 2.9-ounce package lemon pudding and pie filling mix
1/2 cup sugar
3 egg yolks
1 cup sour cream
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1-1/4 cup sifted powdered sugar
Recipe
To make crust: Cut flour into butter, then add nuts and coconut; blend to crumb consistency. Press into an 8-inch square pan and bake for 20 minutes at 350 degrees. Remove pan and cool. Turn oven heat up to 500.
To make filling: Drain juice from pineapple and set fruit aside. Add water to juice to make 2 cups. Soften gelatin in 1/4 cup of water.
Combine lemon pie filling, remaining 1/4 cup water, sugar and egg yolks in a medium saucepan. Mix until smooth. Add pineapple juice mixture and combine well. Bring to a boil over medium heat, stirring constantly. Cook 2 minutes, until smooth and thick, stirring constantly. Remove from heat; stir in softened gelatin. Fold in drained pineapple. Cool 10 minutes.
Fold sour cream into pudding mixture and turn into cooled crust.
To make meringue: Beat egg whites with cream of tartar. Gradually beat in powdered sugar until very stiff.
Cover torte with meringue. Place in 500-degree oven and turn heat off. Leave in oven for about 30 minutes, or until the meringue is nicely browned.
Remove torte and sift powdered sugar over the top. Chill well, until filling is set.
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