A well-known Hawaiian pie, Macadamia Nut Pie is rich in eggs, cream and rum. Lightly toasted Brazil nuts may be sub- stituted for macadamia nuts if these are not available, though thefJazwur of the pie will be different.
2 eggs, separated
2 oz. sugar
10 fl. oz. hot milk
4 oz. shelled macadamia nuts, blanched, lightly toasted and coarsely chopped
2 oz. gelatine, dissolved in
1 tablespoons warm water
½ teaspoon salt
2 fl. oz. dark rum
1 X 9-inch Flan Case, made from rich shortcrust pastry, baked blind and cooled 8 fl. oz. double cream
In a medium-sized mixing bowl, combine the egg yolks and the sugar. Set the bowl in a pan half filled with hot water.
Gradually stir in the hot milk.
Place the pan over low heat. Cook the mixture for 5 to 6 minutes, stirring constantly with a wooden spoon, until the custard is thick.
Remove the pan from the heat. Lift out the bowl. Stir in the chopped nuts and dissolved gelatine, and combine the mixture thoroughly. Set aside to cool.
When the custard is cool, cover the bowl and place it in the refrigerator to cniil until the custard is thick but not set.
In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form soft peaks. Add the salt and continue beating until the mixture forms stiff peaks.
With a metal spoon, fold the rum and the egg whites into the custard mixture. Spoon the mixture into the flan case. Place the pie in the refrigerator to chill for U to 2 hours, or until it has set and is thoroughly chilled.
In a small mixing bowl, using a wire whisk or rotary beater, beat the cream until it forms stiff peaks.
Remove the pie from the refrigerator. Using a spatula or flat-bladed knife, spread the cream over the set filling.
Serve the pie immediately, or chill in the refrigerator until you are ready to serve it.