COOKING INSTRUCTIONS: 1. Preheat the oven to 350 degrees.
Lightly grease a 9-inch pie pan plate with margarine.
2. In a food processor, or by hand, crumble the grham
crackers, add olive oil and work to a fine crumb. Press the cracker mixture onto
the bottom of the pie plate until the surface is smooth and even. Bake for 10
minutes. Cool.
3. Heat the pineapple juice to a near boil. Stir in the
gelatin or agar-agar gradually and simmer until it is dissolved, about 5
minutes. Cool for at least 10 minutes.
4. In a blender or food processor, combine all the other
ingredients with pineapple juice mixture and blend for a minutes. Pour into the
baked crust. Refrigerate 3 to 4 hours.
