macadamia nut cream pie |
1 1/3 cups milk |
3/4 cup sugar |
1/2 cup chopped macadamia nuts |
1 dash salt |
1 teaspoon vanilla |
1 whole egg |
5 teaspoons cornstarch |
2 egg whites |
1 9-inch baked pie crust |
1 cup heavy cream, whipped |
1. in a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. |
2. mix the remaining 1/3 cup milk with 1 whole egg and cornstarch. |
3. thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan. |
4. cook 5 more minutes, stirring constantly, until mixture thickens. |
5. cool 1 hour. |
6. beat egg whites until soft peaks form; fold carefully into cooled mixture. |
7. pour into pie shell; chill. |
8. before serving, top with sweetened whipped cream and remaining 1/4 cup nuts. |
