Macadamia Chiffon Pie

* Exported from MasterCook *

MACADAMIA CHIFFON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Finely chopped macadamia nut
1/4 c Cold water
2 ts Unflavored gelatin
4 Egg yolks
1/2 c Sugar
1/2 c Boiling water
5 tb Dark rum
1 t Lemon zest
4 Egg whites
Pinch of salt
1 Pie shell, short crust, 10"
1/2 c Heavy cream, chilled
2 tb Superfine sugar

Pour 1/4 cup cold water into a heatproof glass
measuring cup, sprinkle in the gelatin and let soften
2-3 minutes. Set the cup in a skillet of simmering
water and stir the gelatin over low heat until it
dissolves. Remove skillet from heat, but leave the cup
in to keep the gelatin warm.
With a whisk or electric beater, beat the yolks
until well blended. Slowly add 1/4 cup of the regular
sugar and continue beating until the yolks are thick
enough to fall in a ribbon when the beater is lifted
from the bowl. Beating constantly, pour in the boiling
water in a thin stream then pour the mixture into a 1
1/2 to 2 quart enemeled or stainless steel saucepan.
Stir over low heat until it thickens into a custard
heavy enough to coat the spoon. Do not let custard
boil, or it may curdle. Remove the pan from the heat
and stir in the dissolved gelatin, then strain the
custard through a fine sieve set over a deep bowl and
add 3 tablespoons of the rum and the lemon peel. Let
the custard cool to room temperature, stirring
occassionally to prevent it from setting.
In a seperate bowl, beat egg whites and salt with a
clean whisk or beater until they are frothy. Sprinkle
in the remaining regular sugar and continue beating
until the whites form peaks. Stir about 1/4 of the
whites into the custard, then pour it over the
remaining egg whites and fold together with a spatula.
Fold in 1 1/4 cup of the nuts, pour the chiffon
mixture into the pie shell and smooth the top with the
spatula. Refigerate until served.
Just before serving, beat the heavy cream with a
wire whisk or mixer until it thickens. Add the
superfine sugar and the remaining 2 tablespoons rum,
continue beating until the cream is stiff. With a
spatula, spread the cream over the pie, sprinkle
remaining nuts over the top.



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