Macadamia nuts give a bit of tropical flair and crunch to basic custard pie. The filling is made on the stove-top, so the only baking needed is the pie shell. Cut time by using a pre-made, store-bought pastry shell or make your own.
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Combine 1 cup milk, sugar, macadamia nuts, salt, and vanilla in top of double boiler. Place over boiling water and scald.
Combine remaining 1/3 cup milk, egg yolks, and cornstarch and add to hot milk mixture. Cook, stirring, until thickened. Remove from heat and cool slightly.
Beat egg whites with remaining 1/2 cup sugar until stiff. Carefully fold into milk mixture and turn into pastry shell.
When cool, top pie with whipped cream and sprinkle with additional chopped nuts, if desired.
Yield: 6 servings
Recipe Source: The Los Angeles Times California Cookbook (Horizon Book Promotions)
Reprinted with permission.
See Also
More Pie Recipes
Macadamia Nut Recipes
All Recipes
Ingredients
- 1-1/3 cups milk, divided
- 3/4 cup sugar, divided
- 1/4 cup chopped toasted macadamia nuts (plus more for garnish)
- Dash salt
- 1 teaspoon vanilla
- 3 eggs, separated
- 1 Tablespoon cornstarch
- 1 (8-inch) baked pastry shell
- Whipped Cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Preparation
Combine 1 cup milk, sugar, macadamia nuts, salt, and vanilla in top of double boiler. Place over boiling water and scald.
Combine remaining 1/3 cup milk, egg yolks, and cornstarch and add to hot milk mixture. Cook, stirring, until thickened. Remove from heat and cool slightly.
Beat egg whites with remaining 1/2 cup sugar until stiff. Carefully fold into milk mixture and turn into pastry shell.
When cool, top pie with whipped cream and sprinkle with additional chopped nuts, if desired.
Yield: 6 servings
Recipe Source: The Los Angeles Times California Cookbook (Horizon Book Promotions)
Reprinted with permission.