Macadamia nut chiffon pie
9 \" pie, ser
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pastry shell, 9\", baked | |
| 1 | pack | Unflavored gelatin |
| ½ | cup | Cold water |
| 4 | Eggs, separated | |
| ½ | cup | Sugar |
| ½ | cup | Boiling water |
| 1 | tablespoon | Rum extract |
| ½ | teaspoon | Lemon extract |
| 1 | teaspoon | Lemon rind, fresh, grated |
| ⅛ | teaspoon | Salt |
| 1½ | cup | Macadamia nuts, chopped |
| ½ | cup | Heavy cream |
| 2 | tablespoons | Confectioners' sugar |
| ½ | teaspoon | Vanilla |
Directions
In custard cup, soften gelatin in cold water. Set aside the cup in hot water until the gelatin dissolves. In small mixing bowl, beat egg yolks until thick and lemon-colored. Slowly add one-half of the sugar and continue beating until yolk mixture forms ribbons when beaters are lifted. Add the boiling water while beating constantly.
Pour mixture into a medium saucepan, and place over low heat. Stir until custard will coat the back of a spoon.(Do not let custard boil.) Remove custard from heat and stir in gelatin. Add rum and lemon extract and lemon rind. Chill stirring occasionally. In large mixing bowl with clean beaters, beat egg whites and salt until frothy. Sprinkle in remaining sugar gradually and beat until egg whites form stiff peaks. Stir about one fourth of the egg whites into the custard. Pour the remaining custard over the egg whites, folding in gently. Fold in 1¼ cups of the macadamia nuts. pour filling into pie shell and refrigerate, at least several hours. Just before serving, whip the heavy cream in small, chilled bowl until thick. Add sugar gradually, then vanilla. Spread whipped cream over pie and garnish with remaining nuts.
Submitted By FLEURETTE DELISLE On 02-06-95