Chocolate macadamia bavarian cream pie
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Begin Recipe Export-74 | ||
| INGREDIENTS | ||
| ++++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++ | ||
| ½ | cup | Butter or margarine |
| ¼ | cup | Sugar - brown |
| 1 | cup | Flour |
| ½ | cup | Macadamia nuts - chopped |
| 2 | tablespoons | Gelatin - unflavored |
| ¼ | cup | Water - cold |
| ½ | cup | Coffee - hot |
| 1 | pack | Chocolate bits (6-ounces) |
| 1 | tablespoon | Sugar |
| 2 | eaches | Egg yolks |
| 1½ | cup | Ice - crushed |
| 1 | cup | Milk - evaporated |
| DIRECTIONS | ||
| ++++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++++ | ||
Directions
FILENAME: RECIPES
TITLE: CHOCOLATE MACADAMIA B
KEYWORDS: CHOCOLATE, DESSERT
SOURCE: BILL SEGUI
9/12/90 ea
Mix butter, sugar, flour and nuts. Spread in shallow pan and heat at 400 degrees for 10 minutes, stirring occasionally. Reserve ¾ cup of mixture; press remainder into a 9-inch pie pan. Cool. Put gelatin, water and coffee into blender and blend on high speed for 40 seconds.
Add chocolate bits and sugar, then blend for 10 more seconds. While the blender is going, add egg yolks, ice and evaporated milk.
Continue to blend for 20 seconds or until mixture begins to thicken.
Pour into pie curst and chill until firm, about 10 minutes. Garnish with whipped cream (or topping) and remaining crumb mixture.