Macadamia Chiffon Pie
Submitted by Hemphill
Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.
YIELD
10 servingsPREP
60 minCOOK
20 minREADY
60 minMacadamia chiffon pie is a 1960s-style showstopper that earns every minute of effort. The base is a French-style custard, slow-cooked with yolks and sugar to a thick ribbon, brightened with dark rum, lemon zest, and just enough gelatin to set without going stiff.
Whipped egg whites fold in next, lifting the custard into a cloud-light chiffon that holds shape but melts on the tongue. Toasted macadamia nuts get folded through for buttery crunch in every bite.
A finishing layer of rum-spiked whipped cream and a scatter of nuts on top complete the textural contrast: custard, foam, cream, and crunch in a single slice.
Chef Tips
- Beat the yolk-and-sugar mixture until it falls in a true ribbon when the beater is lifted. Skipping this step gives a watery custard that won’t thicken evenly.
- Stir the custard over low heat and pull it off the moment it coats the spoon. Boiled custard curdles and goes grainy.
- Strain through a fine sieve before adding the rum and zest. This catches any cooked yolk strands and gives a glassy-smooth filling.
- Stir the cooling custard occasionally to prevent gelatin from setting in lumps before the egg whites fold in.
- Lighten the custard with a quarter of the whites first, then fold the rest in two batches with a spatula. Heavy folding deflates the foam and gives a dense, pudding-textured pie.
Variations
- Swap the dark rum for bourbon for a smokier, oak-edged flavor.
- Add 2 tablespoons of toasted shredded coconut to the filling for tropical depth.
- Shave dark chocolate over the whipped cream finish for a chocolate-rum-macadamia twist.
Ingredients
Directions
Pour ¼ cup cold water into a heatproof glass measuring cup, sprinkle in the gelatin and let soften 2 to 3 minutes.
Set the cup in a skillet of simmering water and stir the gelatin over low heat until it dissolves.
Remove skillet from heat, but leave the cup in to keep the gelatin warm.
With a whisk or electric beater, beat the yolks until well blended.
Slowly add ¼ cup of the regular sugar and continue beating until the yolks are thick enough to fall in a ribbon when the beater is lifted from the bowl.
Beating constantly, pour in the boiling water in a thin stream then pour the mixture into a 1½ to 2 quart enemeled or stainless steel saucepan.
Stir over low heat until it thickens into a custard heavy enough to coat the spoon.
Do not let custard boil, or it may curdle.
Remove the pan from the heat and stir in the dissolved gelatin, then strain the custard through a fine sieve set over a deep bowl and add 3 tablespoons of the rum and the lemon peel.
Let the custard cool to room temperature, stirring occassionally to prevent it from setting.
In a seperate bowl, beat egg whites and salt with a clean whisk or beater until they are frothy.
Sprinkle in the remaining regular sugar and continue beating until the whites form peaks.
Stir about ¼ of the whites into the custard, then pour it over the remaining egg whites and fold together with a spatula.
Fold in 1¼ cup of the nuts, pour the chiffon mixture into the pie shell and smooth the top with the spatula.
Refigerate until served.
Just before serving, beat the heavy cream with a wire whisk or mixer until it thickens.
Add the superfine sugar and the remaining 2 tablespoons rum, continue beating until the cream is stiff.
With a spatula, spread the cream over the pie, sprinkle remaining nuts over the top.
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