Maui Macadamia Nut Rum Pie

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READY IN: 1hr
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
  • Chop nuts and place in single layer on baking sheet.
  • Toast about 5 minutes, or until golden brown. Set aside.
  • Combine sugar, gelatin, cornstarch and salt in blender or food processor.
  • Add cream cheese and sour cream.
  • Whirl, gradually adding milk, and continue blending or processing until smooth.
  • Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
  • Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
  • Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
  • Remove top of double boiler and set aside to cool slightly.
  • Whip egg whites until stiff peaks form.
  • Stir rum into filling mixture and fold in egg whites.
  • Chill until thickened but not firm.
  • Whip cream until stiff and fold into filing along with half of the toasted nuts.
  • Pour into prepared crust and chill at least 2 hours.
  • Sprint top with remaining nuts just before serving.
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