Maui Macadamia Nut Rum Pie

Name: Maui Macadamia Nut Rum Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 pie
Ingredients: 1 (3 1/2 ounce) jar macadamia nuts; 1/2 cup sugar; 1 (1/4 ounce) envelope unflavored gelatin; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 (3 ounce) package cream cheese, softened; 1/4 cup sour cream; 1 1/2 cups milk; 2 eggs, separated; 3 -4 tablespoons dark rum; 1 cup whipping cream; 1 (10 inch) baked pie crusts

Submitted by CandyTX

"A friend send me this from an old magazine."

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Ready In:: 1hr
Ingredients:: 12
Yields:: 1 pie

ingredients

1 (3 1/2 ounce) jar macadamia nuts
¹⁄₂ cup sugar
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons cornstarch
¹⁄₄ teaspoon salt
1 (3 ounce) package cream cheese, softened
¹⁄₄ cup sour cream
1 ¹⁄₂ cups milk
2 eggs, separated
3 -4 tablespoons dark rum
1 cup whipping cream
1 (10 inch) baked pie crusts

directions

Preheat oven to 350.
If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
Chop nuts and place in single layer on baking sheet.
Toast about 5 minutes, or until golden brown. Set aside.
Combine sugar, gelatin, cornstarch and salt in blender or food processor.
Add cream cheese and sour cream.
Whirl, gradually adding milk, and continue blending or processing until smooth.
Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
Remove top of double boiler and set aside to cool slightly.
Whip egg whites until stiff peaks form.
Stir rum into filling mixture and fold in egg whites.
Chill until thickened but not firm.
Whip cream until stiff and fold into filing along with half of the toasted nuts.
Pour into prepared crust and chill at least 2 hours.
Sprint top with remaining nuts just before serving.

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RECIPE SUBMITTED BY

CandyTX

Austin, TX

My name is Candy, married in 1993 to Tom. We have two kids (ages 13 and 11) and live in Austin, TX. Most of the cooking is done by Tom these days and he loves to play around and experiment with food. I own a bookkeeping business from a home office and Tom is a teacher so we stay busy and are always on the look out for something fun, fast and healthy. View my all about me website for links and other information about us - <a href=http://www.candybeauchamp.com>HERE</a>. We both absolutely love to read! Our kids are turning into little bookworms too :) We are all Kindle addicts and read a lot, my husband and I easily read 200 books per year between the two of us.

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