Do you love Macadamia Nuts and Coffee flavors together? Taste a bit of Hawaii in this pie. If you love those two things, you’ll love this pie and think you are on a Beach in Maui when you eat it. Indulge and Enjoy! Surprise your company or serve it at a Bon Voyage Party.
Prepare Macadamia Nut Pie Crust First: Preheat oven to 350 degrees. Grease a 9 inch pie plate; set aside. Rub 3/4 C Macadamia nuts in a tea towel to remove excess salt. Coarsley chop nuts. Place on a baking sheet. Bake 8 minutes, stirring occasionally and watching carefully because the nuts burn easily. Cool. Increase oven temperature to 375 degrees. In a medium bowl, combine HALF of an 11 oz. package of pie crust mix, 1/4 C firmly packed light brown sugar, and toasted Macadamia nuts. Add 1 T. water and 1 t. Pure Vanilla Extract. Mix with a fork until blended. Press dough firmly against bottom and sides of prepared pie plate. Bake 15 minutes or until edges are lightly browned; cool.
To make pie filling: In the top of a double boiler, mix 1/2 C sugar, 1 envelope of unflavored gelatin, 2 t. instant coffee granules, 2 T. unsweetened cocoa powder, 2 T. coffee-flavored liqueur, and 1/2 t. salt. Stir in 1 1/2 C milk and 2 large slightly beaten egg yolks. Stir constantly over boiling water until mixture thickens slightly and is very hot. Remove from heat. Refrigerate or stir over a bowl of ice water until mixture is cooled but not set. In a small bowl, beat 2 large room temperature egg whites with 1/4 t. cream of tartar until soft peaks form. Gradually add 1/4 C sugar, beating until stiff. Fold into thickened gelatin mixture. Whip 1/2 C whipping cream in a bowl. Fold into gelatin mixture. Pour into baked pie crust. Chill several hours or overnight. May also be frozen.
Before serving pie, whip 1/2 C whipping cream. Spoon or pipe whipped cream around edge. Garnish with Chocolate leaves and chopped nuts, if desired. Makes 8 servings.
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