Macademia Cream Pie

Ingredients

• 2 1/2 c milk
• 2 t vanilla
• 1/4 c cornstarch
• 3/4 c sugar
• 1/4 t salt
• 3 egg yolks at room temp, slightly beaten
• 1 T unsalted butter
• 1/4 c finely chopped, toasted macademia nuts
• 1/4 cup coarsely chopped, toasted macademia nuts
• whipped cream, flavored with vanilla
• 1 baked and cooled nut crust, made with macademia nuts

Directions

Scald 2 c milk. Set aside to steep for at least 45 minutes.

Stir together remaining 1/2 c milk and cornstarch in large saucepan. Add sugar and salt. Gradually add scalded milk to milk in saucepan, stirring over moderate heat. Stir and cook until thick, then reduce the heat to low and cook for 1 minute. Add 1/3 of mixture to egg yolks and stir to warm them. Add warmed yolks to saucepan and cook for 1-2 minutes, just until thick and creamy. Do not allow to boil. Turn off heat, stir in butter until melted. Place pan in bowl of ice and beat until cooled slightly. Top with round of waxed paper and let cool to room temp. Stir finely chopped nuts into the custard and pour into the crust. sprinkle with coarsely chopped nuts and serve flavored with whipped cream.

NUT CRUST

1 1/2 c finely chopped toasted macademia nuts

1/4 c sugar

White of one large egg

Combine nuts and sugar, then stir in the egg white, mixing well. Mound in the center of the pie pan. Pat gently to cover the bottom and sides evenly. Rinse hands in cold water if they become sticky, leaving them damp and continue patting crust.

Bake until set, about 20 minutes. When you first remove crust from the oven, ifit has puffed up in spots, gently pat it back down while it is still hot.

Submitted 6/13/05.
Source: My Cookbook
Submitted By: Joy
lifts4k@ziplink.net
Macademia Cream Pie