marsha-tbay
Well-known member
Macadamia Nut Cream Pie
Makes one 9" pie
1 9" Rich Pastry Shell
1/2 c sugar
4 tbl sifted cornstarch
1/2 tsp salt
2 c milk
4 egg yolks, lightly beaten
1 tbsp butter
2 tbsp Kahlua liquer
3/4 c (4oz) macadamia nuts
2 c whipped cream
Prepare and bake Rich Pastry Shell accord. to the recipe.(below)
Combine the sugar, cornstarch and salt in top of a double boiler. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10-15 minutes. Stir constantly until mixture thickens to a loose custard consistency.
Blend 1/2 c of the hot sugar mixture into the beaten egg yolks 1 tablespoon at a time. Slowly pour and beat the warm egg mixture back into the remaining sugar mixture. Continue cooking 3 to 5 minutes until the custard is quite thick. Add the butter, cool to room temp.
When cool, stir in the Kahlua liquer and all but 1 tbsp of the chopped nuts. Fold in 1 c. whipped cream.
Fill the baked pastry shell; garnish with the remaining whipped cream and reserved nuts. Chill.
Rich Pastry Shell
Makes one 9" pie shell
2 c all purpose flour
dash salt
3/4 c butter, softened
2 egg yolks, lightly beaten
2 tbsp water
Place flour and salt in a large bowl. Make a well in the center and put into it the butter, yolks and water. Using your fingertips, gradually pull in the flour. Mix until all ingredients are well combined and dough forms a ball. Cover. Chill several hours before using.
Preheat oven to 450. Roll out the dough and place in a 9" pie pan. Prick the bottom several times with a fork. Bake 12 to 15 or until crust is crisp but not brown.
Royal Hawaiian Hotel
Honolulu, Hawaii
Makes one 9" pie
1 9" Rich Pastry Shell
1/2 c sugar
4 tbl sifted cornstarch
1/2 tsp salt
2 c milk
4 egg yolks, lightly beaten
1 tbsp butter
2 tbsp Kahlua liquer
3/4 c (4oz) macadamia nuts
2 c whipped cream
Prepare and bake Rich Pastry Shell accord. to the recipe.(below)
Combine the sugar, cornstarch and salt in top of a double boiler. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10-15 minutes. Stir constantly until mixture thickens to a loose custard consistency.
Blend 1/2 c of the hot sugar mixture into the beaten egg yolks 1 tablespoon at a time. Slowly pour and beat the warm egg mixture back into the remaining sugar mixture. Continue cooking 3 to 5 minutes until the custard is quite thick. Add the butter, cool to room temp.
When cool, stir in the Kahlua liquer and all but 1 tbsp of the chopped nuts. Fold in 1 c. whipped cream.
Fill the baked pastry shell; garnish with the remaining whipped cream and reserved nuts. Chill.
Rich Pastry Shell
Makes one 9" pie shell
2 c all purpose flour
dash salt
3/4 c butter, softened
2 egg yolks, lightly beaten
2 tbsp water
Place flour and salt in a large bowl. Make a well in the center and put into it the butter, yolks and water. Using your fingertips, gradually pull in the flour. Mix until all ingredients are well combined and dough forms a ball. Cover. Chill several hours before using.
Preheat oven to 450. Roll out the dough and place in a 9" pie pan. Prick the bottom several times with a fork. Bake 12 to 15 or until crust is crisp but not brown.
Royal Hawaiian Hotel
Honolulu, Hawaii