Macadamia Chiffon Pie
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 ...
Ingredients
- 11/2 c finely chopped macadamia nut
- 1/4c cold water
- 2ts unflavored gelatin
- 4egg yolks
- 1/2c sugar
- 1/2c boiling water
- 5tb dark rum
- 1t lemon zest
Directions
- 1
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
- 2
Set the cup in a skillet of simmering water and stir the gelatin over low heat until it dissolves
- 3
Remove skillet from heat, but leave the cup in to keep the gelatin warm
- 4
With a whisk or electric beater, beat the yolks until well blended
- 5
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
- 6
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 sau
- 7
Stir over low heat until it thickens into a custard heavy enough to coat the spoon
- 8
Do not let custard boil, or it may curdle