Pineapple Tart

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6 soft coconut macaroon cookies
1/4 cup plain bread crumbs
1 egg white, slightly beaten
1/2 cup sugar
3 tablespoons corn starch
3 cups chopped fresh pineapple, or a drained can of unsweetened crushed pineapple
1 tablespoon lemon juice

1. Heat oven to 400 degrees F. Spray 9 inch pie pan with non-stick cooking spray.
2. In medium bowl, smash macaroon cookies until crumbs are fine. Add bread crumbs and mix until blended. Add egg white and mix well. Press in bottom and up sides of pie pan to form crust.
3. Bake at 400 degrees F for 7 to 9 minutes, or until edges are golden brown. Place in refrigerator, or freeze until cooled.
4. In medium saucepan, combine sugar and cornstarch and mix well. Add pineapple and lemon juice and stir until blended. Cook over medium heat for about 5 minutes or until the mix thickens - stir constantly. Place saucepan in pan of cold water and stir for 2 minutes or until cooled.
5. Pour pineapple mixture in cool crust. Place in the freezer for about 15 minutes, or until set. Serve and enjoy!! Store in fridge.