1 lg. fresh pineapple
1/2 c. sugar
2 tbsp. cornstarch
1 tsp. grated lemon peel
1/8 tsp. nutmeg
1 1/2 c. water
3 drops yellow food coloring

CRUST:

2/3 c. toasted ground walnuts
3/4 c. vanilla wafer crumbs
1 tbsp. sugar
5 tbsp. melted butter

Remove fruit from shell. Core and cut into bite size chunks. Combine sugar, cornstarch, lemon peel and nutmeg in large saucepan. Cook, stirring constantly until clear and thick. Remove from heat. Add pineapple chunks.

NUT CRUST: Toast ground walnuts on shallow pan for 10 to 15 minutes at 325 degrees, stirring occasionally. Combine vanilla wafers, walnuts, sugar and melted butter. Press into 10" pie plate. Bake at 400 degrees for 8 minutes. Cool. Spoon fruit in cooled crust. Pour sauce over, cover and chill overnight.