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Macadamian Nut Creme Pie

Author/Submitted by: By "Lloyd A. Carver" <> on Jan 5, 1996
Servings: 8
Categories: Desserts / Pies & Pastries

1/2  cup  sugar
1/4  cup  cornstarch
1  piece  salt
1  cup  heavy cream
1  cup  milk
3    egg yolks, slightly beaten
3  tablespoons  unsalted butter, softened
1/4  cup  kahlua
1/2  cup  macadamia nuts, chopped
1  tablespoon  espresso coffee, instant
1    pie crust (9 inch)
1  tablespoon  kahlua
8  ounces  Cool Whip

1. In a large mixing bowl, combine the sugar, cornstarch, and salt. Gradually beat in the heavy cream and then the milk, in a thin, steady stream. Whisk in the egg yolks, one at a time.

2. Transfer the custard to a medium heavy stainless steel or enamel saucepan. Cook over moderate heat, whisking constantly and gently until the mixture comes to a complete boil. Reduce the heat and simmer, stirring occasionally, 2 minutes longer.

3. Immediately remove the saucepan from the heat and pour the custard into a small bowl. Beat in the butter, 1 tablespoon at a time, stirring to melt each tablespoon before adding the next. Cover the surface of the custard directly with a piece of plastic wrap. Let cool until lukewarm, about 1 hour (no longer).

4. Dissolve instanct espresso powder into the kahula. Add chopped macadamia nuts and pout misture into the warm filling. Immediately pour the filling into the pie shell. Refrigerate for 20 minutes.

5. Mix the kahlua and Cool Whip together well. Spoon mixture into a pastry bag with a large star tip. Pipe out the cream in a decorative pattern on top of the pie. Decorate with the whole nuts and espresso powder if desired.

6. Refrigerate for at least 1 hour.

This pie is best after it sits for two days in the refrigerator because the flavors blend together better.

This pie is best after it sits for two days in the refrigerator because the flavors blend together better.

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