Ingredients Jump to Instructions ↓

  1. 1 (3- 1/2 oz) jar macadamia nuts

  2. 1/2 cup sugar

  3. 1 envelope unflavored gelatin

  4. 2 tbsp cornstarch

  5. 1/4 tsp salt

  6. 1 (3-oz) package cream cheese, softened

  7. 1/4 cup sour cream

  8. 1 1/2 cups milk

  9. 2 eggs milk

  10. 3 to 4 tbsp dark rum

  11. 1 cup whipping cream

  12. 1 baked 10-inch pie crust

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. If macadamia 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. If using food processor add part of milk, process, and pour part of 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 continuously, about 15 minutes. Whisk some of 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. Fold in egg whites. Chill until thickened but not firm. Whip cream until stiff and fold into filling along with half the toasted nuts. Pour into prepared pie crust. Chill at least 2 hours. Sprinkle top with remaining nuts just before serving.


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