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Name: Macadamia Rum Mousse Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Cinnamon; 1 c Finely chopped macadamia; 1/2 c Sugar; 1/3 c Dark rum; 1/2 c Chopped; toasted macadamias; 1/3 c Water; 1/2 c Light brown sugar; Optional; 1 1/2 Envelopes unflavored gelatin; 1/8 ts Salt; 1 c Heavy cream; for finishing,; 1 Stick unsalted butter;; 1 1/2 c Heavy cream; 4 Egg yolks; 1 1/4 c Unbleached; allpurpose flour; MACADAMIA CRUMB CRUST &

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INGREDIENTS

1/2 ts Cinnamon
1 c Finely chopped macadamia
1/2 c Sugar
1/3 c Dark rum
1/2 c Chopped; toasted macadamias
1/3 c Water
1/2 c Light brown sugar
Optional
1 1/2 Envelopes unflavored gelatin
MACADAMIA RUM FILLING
1/8 ts Salt
1 c Heavy cream; for finishing,
1 Stick unsalted butter;
1 1/2 c Heavy cream
4 Egg yolks
1 1/4 c Unbleached; allpurpose flour
MACADAMIA CRUMB CRUST &

INSTRUCTIONS

Preheat the oven to 400 degrees. For the crumb crust, combine the nuts, flour, salt, sugar, and cinnamon in a mixing bowl, and stir to mix well. Stir in the melted butter and continue stirring until the mixture has absorbed the butter. Break the mixture into even 1/2 to 1/4 inch crumbs, rubbing with the fingertips. Place half the crumb mixture into a 9 inch Pyrex pie pan and press with the fingertips to line the pan evenly. Place the remaining crumb mixture, in an even 1/2inch layer on a cookie sheet. Bake the crust and crumbs on the middle rack of the oven about 20 minutes, until crisp and light golden in color. Cool the crust and crumbs on racks. For the Mousse Filling, whip the cream until it holds soft peaks and set it aside in the refrigerator. Sprinkle the gelatin on the water in a small, heatproof bowl. Allow to soak 5 minutes, then place over a small pan of simmering water to melt while preparing the filling. When the gelatin is melted, remove from the pan and allow to cool. In the bowl of an electric mixer, or another heatproof bowl, whisk the egg yolks. Whisk in the rum, then the sugar. Place over a pan of gently simmering water and whisk constantly until thickened, about 3 minutes. If the yolk mixture becomes too hot, it may scramble. Remove the bowl from the water and beat by machine, on medium speed, until cooled to room temperature. Whisk in the dissolved gelatin, then fold in the whipped cream and the chopped nuts. Pour the filling into the cooled shell and smooth the top. Cover loosely with plastic wrap and chill until set at least 6 hours. To finish the pie, top with the baked crumbs. Or whip the optional cream, spread half on the mousse and top with the crumbs. Then, pipe a border of rosettes of the remaining cream around the edge of the pie with a pastry bag fitted with a star tube. Yield: one 9 inch pie Recipe By : BAKERS DOZEN (NICK MALGIERI)SHOW #1A19 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:46:14 -0500 From: Jackie Bordelon

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Macadamia Rum Mousse Pie

1/2 ts Cinnamon
1 c Finely chopped macadamia
1/2 c Sugar
1/3 c Dark rum
1/2 c Chopped; toasted macadamias
1/3 c Water
1/2 c Light brown sugar
 Optional
1 1/2 Envelopes unflavored gelatin
 MACADAMIA RUM FILLING
1/8 ts Salt
1 c Heavy cream; for finishing,
1 Stick unsalted butter;
1 1/2 c Heavy cream
4 Egg yolks
1 1/4 c Unbleached; allpurpose flour
 MACADAMIA CRUMB CRUST &

Preheat the oven to 400 degrees. For the crumb crust, combine the nuts,  flour, salt, sugar, and cinnamon in a mixing bowl, and stir to mix well.  Stir in the melted butter and continue stirring until the mixture has  absorbed the butter. Break the mixture into even 1/2 to 1/4 inch crumbs,  rubbing with the fingertips. Place half the crumb mixture into a 9 inch  Pyrex pie pan and press with the fingertips to line the pan evenly. Place  the remaining crumb mixture, in an even 1/2inch layer on a cookie sheet.  Bake the crust and crumbs on the middle rack of the oven about 20 minutes,  until crisp and light golden in color. Cool the crust and crumbs on racks.  For the Mousse Filling, whip the cream until it holds soft peaks and set it  aside in the refrigerator. Sprinkle the gelatin on the water in a small,  heatproof bowl. Allow to soak 5 minutes, then place over a small pan of  simmering water to melt while preparing the filling. When the gelatin is  melted, remove from the pan and allow to cool. In the bowl of an electric  mixer, or another heatproof bowl, whisk the egg yolks. Whisk in the rum,  then the sugar. Place over a pan of gently simmering water and whisk  constantly until thickened, about 3 minutes. If the yolk mixture becomes  too hot, it may scramble. Remove the bowl from the water and beat by  machine, on medium speed, until cooled to room temperature. Whisk in the  dissolved gelatin, then fold in the whipped cream and the chopped nuts.  Pour the filling into the cooled shell and smooth the top. Cover loosely  with plastic wrap and chill until set at least 6 hours. To finish the pie,  top with the baked crumbs. Or whip the optional cream, spread half on the  mousse and top with the crumbs. Then, pipe a border of rosettes of the  remaining cream around the edge of the pie with a pastry bag fitted with a  star tube. Yield: one 9 inch pie  Recipe By     : BAKERS DOZEN (NICK MALGIERI)SHOW #1A19    Posted to EAT-L Digest 24 October 96    Date:    Fri, 25 Oct 1996 16:46:14 -0500    From:    Jackie Bordelon <jbord@PREMIER.NET>

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Nutrition

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Serving Size: 1 Serving (1195g)
Recipe Makes: 1 Servings

Calories: 3891
Calories from Fat: 1894 (49%)

Amt Per Serving		% DV

	Total Fat 210.5g	281 %
	Saturated Fat 93.1g	465 %
	Monounsaturated Fat 82.9g
	Polyunsanturated Fat 25.3g
Cholesterol 6957.5mg		2141 %
Sodium 346.9mg		12 %
Potassium 828.5mg		22 %
Total Carbohydrate 381g		112 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 379.4g
Protein 90.2g		129 %
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Calories per serving: 3891

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