Recipe for cooking macadamia nut cream pie

Recipes Made with Other Beverages :: Pies Made with Liqueurs

Macadamia Nut Cream Pie

1/2 c. sugar
4 Tbsp. sifted cornstarch
1/2 tsp. salt
2 c. milk
4 egg yolks, lightly beaten
1 Tbsp. butter
2 Tbsp. Kahlúa liqueur
3/4 c. chopped macadamia nuts
2 c. whipped cream
1 (9-in.) baked pie shell

Combine sugar, cornstarch and salt in top of a double boiler. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10-15 mins., stirring constantly until mixture thickens to a loose custard.

Blend 1/2 c. of the hot sugar mixture into the egg yolks, 1 Tbsp. at a time. Slowly pour and beat the warm egg mixture back into the remaining sugar mixture. Continue cooking 3 to 5 mins., until the custard is thick. Add butter; cool to room temperature.

Stir in the Kahlúa and all but 1 Tbsp. of the nuts. Fold in 1 c. whipped cream. Fill pie shell, garnish with remaining whipped cream and reserved nuts. Chill.