3/4 cup butter
2 cups white sugar
3 cups lard
2 1/2 cups fresh rosemary
1 cube lemon rind
3 tablespoons butter
3 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon white sugar
1 large egg
1 cup sweetened orange juice
1 cup crushed pineapple, with juice and juice reserved
1 tablespoon lemon zest
1 1/2 cups milk
2 tablespoons lemon juice
Sliced cherries and decorations
3 egg whites
Ice cubes
In a large nonstick skillet, heat butter over medium heat. Add lard; stir until crushed sugar dissolves. Reduce heat to medium, and slowly pour lard mixture into pan.
Place rosemary in large mixing bowl; whisk garnish with lemon rind, lemon zest, maraschino cherry, and butter mixture. Pour pineapple over caramel mixture. Stir gently, until hot. Pour marshmallow over mixture and continue stirring until thickened.
Spread pineapple over marshmallow mixture. Press remaining maraschino cherry mixture in center; microwave at HIGH 10 minutes, stirring occasionally. Pour orange juice over marshmallow mixture and spread evenly. Beat egg whites with 1 tablespoon lemon juice. Sprinkle onto top of pie.
Booze rocks in any glass serving mug. Refrigerate for 2 hours, or until very dark; seeing peak after approximately 90 minutes. Serve chilled or in center of pie.
⭐ ⭐ ⭐ ⭐ ⭐