Macadamia Rum Mousse Pie

* Exported from MasterCook *

Macadamia Rum Mousse Pie

Recipe By : BAKERS' DOZEN (NICK MALGIERI)SHOW #1A19
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Macadamia Crumb Crust and Topping
1 cup finely chopped macadamia pieces
1 1/4 cups unbleached -- allpurpose flour
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 stick unsalted butter -- melted and cooled
Macadamia Rum Filling:
1 1/2 cups heavy cream
1/3 cup water
1 1/2 envelopes unflavored gelatin
4 egg yolks
1/3 cup dark rum
1/2 cup light brown sugar
1/2 cup chopped -- toasted macadamias
1 cup heavy cream -- for finishing,
optional

Preheat the oven to 400 degrees. For the crumb crust, combine the
nuts, flour, salt, sugar, and cinnamon in a mixing bowl, and stir to
mix well. Stir in the melted butter and continue stirring until the
mixture has absorbed the butter. Break the mixture into even 1/2 to
1/4 inch crumbs, rubbing with the fingertips. Place half the crumb
mixture into a 9 inch Pyrex pie pan and press with the fingertips to
line the pan evenly. Place the remaining crumb mixture, in an even
1/2inch layer on a cookie sheet. Bake the crust and crumbs on the
middle rack of the oven about 20 minutes, until crisp and light golden
in color. Cool the crust and crumbs on racks. For the Mousse Filling,
whip the cream until it holds soft peaks and set it aside in the
refrigerator. Sprinkle the gelatin on the water in a small, heatproof
bowl. Allow to soak 5 minutes, then place over a small pan of
simmering water to melt while preparing the filling. When the gelatin
is melted, remove from the pan and allow to cool. In the bowl of an
electric mixer, or another heatproof bowl, whisk the egg yolks. Whisk
in the rum, then the sugar. Place over a pan of gently simmering water
and whisk constantly until thickened, about 3 minutes. If the yolk
mixture becomes too hot, it may scramble. Remove the bowl from the
water and beat by machine, on medium speed, until cooled to room
temperature. Whisk in the dissolved gelatin, then fold in the whipped
cream and the chopped nuts. Pour the filling into the cooled shell
and smooth the top. Cover loosely with plastic wrap and chill until
set at least 6 hours. To finish the pie, top with the baked
crumbs. Or whip the optional cream, spread half on the mousse and top
with the crumbs. Then, pipe a border of rosettes of the remaining
cream around the edge of the pie with a pastry bag fitted with a star
tube.

Yield: one 9 inch pie

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