Macadamia bavarian cream pie

Yield: 1 Servings

Measure Ingredient
\N \N Stephen Ceideburg
¼ teaspoon Baking soda
¾ cup Coarsely chopped unsalted macadamia nuts
¼ cup Water
½ cup Sugar
1 tablespoon Butter
½ teaspoon Gelatin
1 tablespoon Dark rum
1 cup Milk
6 tablespoons Sugar, divided
3 \N Eggs, separated
1 tablespoon Cornstarch
2 tablespoons Butter
¾ cup Coarsely chopped macadamia nut brittle
¾ cup Heavy cream
1 teaspoon Vanilla
\N \N One 9-inch baked pie shell
½ cup Heavy cream
\N \N Unflavored vegetable oil
\N 1 cup.




This pie has a crisp, golden crust and a delicious creamy filling dotted with nut brittle. It's a perfect ending to a simple meal.

Macadamia brittle: Spread a thin film of vegetable oil on a baking sheet. Sprinkle baking soda over nuts in a small bowl.

Combine water and sugar in a 1½ quart heavy-bottomed saucepan and place over low heat; swirl to moisten the sugar. Heat until the sugar dissolves. Add the butter, raise heat to medium, and boil the mixture until it registers 280 degrees F. on a candy thermometer, 5 to 7 minutes.

Remove from heat, immediately add nuts, and stir briefly just to combine. (Too much stirring will deflate the brittle.) The mixture will foam. Pour onto the oiled baking sheet. Set aside to cool and harden.

When completely cool, store in an airtight metal container for up to 1 month at room temperature. Makes Filling: Sprinkle gelatin over rum to soften. Combine the milk with 2 tablespoons of the sugar in a 1 ½ quart saucepan. Set over medium heat and bring to a boil. Whisk the egg yolks with 2 tablespoons sugar and the cornstarch in a small bowl. When the milk boils, remove from heat, and pour about half into the yolk mixture, whisking to mix completely. Pour this mixture into the milk, return to medium heat and cook, whisking constantly as mixture begins to thicken. Whisk until mixture is smooth and very thick; remove from heat. Add gelatin and stir until dissolved. Add butter, and whisk until melted.

Pour into a bowl to cool. Place plastic wrap on top of the cream to prevent a film from forming.

When cool, chop brittle in food processor into coarse piec- es, about 1 cup. Reserve ¼ cup for decoration. Whip the ¾ cup heavy cream with vanilla until very soft peaks form. Whip egg whites with 1 tablespoon sugar until stiff, shiny peaks form. Fold brittle into the cream filling. Then fold in the whites alternately with the whipped cream. Pour filling into the cooled baked crust. Refrigerate at least 1 hour, or until set. Cover with plastic wrap.

Topping: Whip cream with remaining 1 tablespoon sugar until soft peaks form, then spread over pie. Sprinkle the reserved brittle on top. PER SERVING: 460 calories, 6 g protein, 33 g carbohydrate, 34 g fat (15 g saturated), 145 mg cholesterol, 245 mg sodium, 1 g fiber.

From an article by Flo Braker in the San Francisco Chronicle, 6/12/91.

Posted by Stephen Ceideburg

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