Egg White Recipe of the Day - Hawaiian Sundae Pie

Well, winter is here! At least in our neck of the woods. Which means lots of rain, overcast skies and just a peak of sunshine here and there. Wouldn't a trip to Hawaii right about now be great? Unfortunately not do-able for most of us ... so why not bring a little tropical paradise into your home this weekend? Turn up the heat and indulge in an eggxotic Hawaiian Sundae Pie! This is our pick for recipe of the day. And, did we mention that it is eggcellent?! :-) Have a happy weekend!

Hawaiian Sundae Pie

Servings: 8

WHAT YOU NEED:
1/4 cup sugar
3 tablespoon white rum
24 gingersnaps
1 stick margarine, melted
1 oz Eggology fresh egg white
1 tablespoon vanilla low-fat frozen yogurt
4 cups sliced almonds, toasted
2 tablespoons flaked sweetened coconut, toasted
2 tablespoons fresh pineapple chunks (optional)
cooking spray

INSTRUCTIONS
Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.

Preheat oven to 350º.

Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350º for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.

Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture. Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm.

Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.

Serving Size: 1 wedge