Fresh Pineapple Pie

Nut Crust:
1-3/4 cup Nilla® vanilla wafer crumbs
2/3 cup Diamond® ground walnuts
5 tbsp melted margarine
1 tbsp sugar

Filling
1 large fresh pineapple
1/2 cup sugar
2 tbsp cornstarch
1 tsp grated lemon peel
1/8 tsp nutmeg
1½ cups water
3 drops yellow food coloring

Combine the Nut Crust ingredients and press onto bottom and sides of 9" glass pie plate. Bake at 400° for 8 minutes. Cool.

Twist crown from pineapple cut pineapple lengthwise into quarters. Remove
fruit from shells with curved knife. Trim off core and cut fruit into bite
size chunks.

In large saucepan, combine sugar, cornstarch, lemon peel and nutmeg. Stir in water and yellow food coloring. Cook, stirring constantly until sauce is clear and thickened. Remove from heat. Fold in pineapple. Cool. Spoon
pineapple mixture into prepared crust. Refrigerate, covered
overnight.

Makes 6 to 8 servings