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FOR THE CRUST:.
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Place pistachios in a food processor, and pulse until coarsely chopped.
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Reserve 1/4, and place in a small bowl.
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Continue to pulse remaining pistachios until fine crumbs form, and transfer to a large bowl.
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Pulse graham crackers until large crumbs form (about 1 1/3 cups).
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Add graham cracker crumbs to pistachios and mix well.
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Stir in sugar, salt and butter into bottom of 8-cup, 3/4 inch deep souffle dish.
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Crust should be about 1-inch thick.
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FOR THE MOUSSE.
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Make a collar for the dish by folding a 24 inch long piece of parchment paper into a quadruple thick strip about 4 inches wide.
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Wrap very tightly around the rim of the dish and secure with tape, making sure there are no gaps betweem the dish and parchment.
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The collar should at least 3-inches above the top of the dish.
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Place dish in the refrigerator.
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Drain pineapple in a sieve, reserving syrup.
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You will need a scant 4 cups fruit and 2 3/4 cups syrup, (add enough pineapple juice to syrup to reach that amount).
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Pulse 1 cup pineapple chunks in a food processor until a coarse puree forms.
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Place gelatin in a medium bowl.
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Pour 1 cup pineapple syrup over gelatin, and let stand until softened, about 5 minutes.
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Pour boiling water over gelatin and stir until smooth.
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Stir in lemon and juice, and the remaining 1 3/4 cups pineapple syrup.
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Prepare an ice-water bath.
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Beat cream cheese with a mixer until soft and smooth, about 3 minutes.
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Beat in sour cream and confectioner's sugar, until smooth.
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Slowly whisk in gelatin mixture until incorporated.
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Fold in pineapple chunks and puree.
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Whisk cream with remaining 1/4 cup confectioners' sugar until medium soft peaks form.
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Fold into cream cheese mixture.
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Place bowl in ice-water bath.
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Stir until slightly thickened, but still pourable, and pineapple chunks no longer fall to the bottom, about 20 minutes.
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Using a rubber spatula, carefully scrape the bowl while stirring to chill mousse evenly.
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Place dish on a baking sheet, and pour mousse mixture into the dish, spoon in pineapple chunks.
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Gently smooth the top.
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refrigerate until set, at least 2 hours or overnight.
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Sprinkle the mousse with reserved 1/4 cup pistachios.
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Carefully remove collar from dish.
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Turn spoonfuls on to plates and serve with Lime Sabayon on the side.
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LIME SABAYON:.
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Prepare an ice-water bath.
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Whisk yolks and sugar in a large metal bowl.
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Set over a large pot of simmering water, and slowly whisk in Midori.
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Continue to whisk until thick and doubled in volume, about 6 minutes.
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Set bowl in ice-water bath, and let cool, stirring occasionally, for 20 minutes.
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Whisk the cream in a medium bowl until soft peaks form.
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Whisk in creme fraiche and lime zest.
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Gently stir cream mixture into yolk mixture.
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Use immediately, or cover and refrigerate for up to 2 hours.
