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Title: Macadamia Cream Pie - Glorious Liqueurs
Categories: Makebooze
Yield: 8 Servings
| 1 | Fully baked 9" pie shell* | |
| FILLING | ||
| 1/2 | c | Sugar |
| 1/4 | c | Cornstarch |
| pn | Salt | |
| 1 | c | Heavy cream |
| 1 | c | Milk |
| 3 | Egg yolks, lightly beaten | |
| 3 | tb | Unsalted butter, softened |
| 1/4 | c | Kahlua or other coffee |
| Liqueur | ||
| 1/2 | c | Chopped macadamia nuts |
| 1 | tb | Instant espresso powder |
| DISSOLVED IN | ||
| 1 | tb | Hot water and cooled |
| WHIPPED CREAM TOPPING | ||
| 1 | c | Heavy cream |
| 1 | tb | Powdered sugar |
| 1 | tb | Kahlua or other coffee |
| Liqueur | ||
| Whole macadamia nuts, | ||
| Optional | ||
| Ground fresh coffee, | ||
| Optional | ||
*Fully Baked Pie Shell is a separate recipe in this series.
Combine sugar, cornstarch and salt. Gradually beat in cream, then milk in a thin, steady stream. Whisk in the egg yolks, one at a time.
Transfer to saucepan and cook, whisking constantly, until mixture comes to a rolling boil. Reduce heat and simmer, stirring occasionally, tow minutes. Remove from heat and pour into a bowl. Beat in the butter, a tablespoon at a time, stirring to melt before adding next. Cover the surface directly with plastic wrap. Let cool until lukewarm, about one hour.
Stir liqueur and nuts into the warm filling along with espresso mixture and pour into pie shell. Chill 20 minutes.
In a cold bowl with cold beaters, beat the cream until it forms soft peaks. Slowly beat in sugar, the the liqueur until stiff peaks form. Pipe onto pie with a pastry bag fitted with a large star tip; decorate with whole nuts and ground coffee, if desired. Chill at least an hour.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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