Macadamia Cream Pie Recipe
Are you looking for a special Macadamia Cream Pie recipe? Stock up on bags full of Nuts as you will want to make this Macadamia Cream Pie a lot. This Macadamia Cream Pie when served as a Dessert will bring happiness in your dining room. Trust me when I say, you have to try Macadamia Cream Pie.
Ingredients
1/2 cup plus 1 tablespoon sugar
1 envelope unflavored gelatin
3 tablespoons cornstarch
1/4 teaspoon salt
1 small package (3 oz.) cream cheese, softened
6 tablespoons sour cream
1 3/4 cups milk
2 eggs, separated
About 1 cup (3 1/4 oz. jar) unsalted, chopped macadamias
1 cup heavy cream
1 teaspoon vanilla
Baked 9-inch pie shell
Directions
In the top of a double boiler, mix the sugar with gelatin, cornstarch, and salt (omit salt if salted nuts are used).
Blend cream cheese with the sour cream until smooth; gradually stir in the milk.
Slowly blend the liquid mixture into the dry ingredients in the double boiler. (Or combine sugar, gelatin, cornstarch, salt, cream cheese, and sour cream in a blender and whirl, gradually adding milk, until mixture is smooth.
Put in double boiler.) Cook over gently boiling water, stirring frequently, until very thick and smooth and about the consistency of a thick cream sauce, about 10 to 15 minutes.
Blend some of the hot liquid with the egg yolks, then return to sauce.
Cook, stirring, for about 2 minutes more until thick.
Take off the heat and cool to room temperature.
When completely cool, stir in the vanilla and all but 1 tablespoon of the chopped nuts.
Whip the heavy cream using an electric beater or wire whisk, until it soft peaks form.
Fold in three-fourth of the whipped cream.
Fill the baked pastry shell; garnish with the remaining whipped cream and reserved nuts.
Chill.
Blend cream cheese with the sour cream until smooth; gradually stir in the milk.
Slowly blend the liquid mixture into the dry ingredients in the double boiler. (Or combine sugar, gelatin, cornstarch, salt, cream cheese, and sour cream in a blender and whirl, gradually adding milk, until mixture is smooth.
Put in double boiler.) Cook over gently boiling water, stirring frequently, until very thick and smooth and about the consistency of a thick cream sauce, about 10 to 15 minutes.
Blend some of the hot liquid with the egg yolks, then return to sauce.
Cook, stirring, for about 2 minutes more until thick.
Take off the heat and cool to room temperature.
When completely cool, stir in the vanilla and all but 1 tablespoon of the chopped nuts.
Whip the heavy cream using an electric beater or wire whisk, until it soft peaks form.
Fold in three-fourth of the whipped cream.
Fill the baked pastry shell; garnish with the remaining whipped cream and reserved nuts.
Chill.
Comments
Comments: 2 |
Add a Comment
christine Limary says :
where is the rest of the instructions?
Posted on: 3 December 2011 - 2:11pm
Samina Tapia says :
Hi Christine, thank you for pointing out the incomplete recipe. I have completed it for you. Do let me know if you have any doubts. Hope you try the recipe and enjoy it!
Posted on: 12 January 2012 - 9:55am
