*Note: Macadamia nuts should be chopped and toasted. Combine 1 cup milk, 1/4 cup sugar, 1/4 cup 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 with whipped cream and sprinkle with additional chopped nuts, if desired. Makes 6 to 8 servings
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 181 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2g|
|Cholesterol 557.2mg||171 %|
|Sodium 188.3mg||6 %|
|Potassium 207mg||5 %|
|Total Carbohydrate 77.9g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 77.9g|
|Protein 16.6g||24 %|
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Calories per serving: 550
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