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Macadamia Rum Mousse Pie

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Submitted by cinran2

YIELD

servings

PREP

70 min

COOK

20 min

READY

90 min

Ingredients

Macadamia crumb crust and topping
1 237
CUP ML MACADAMIA NUTS
pieces, finely chopped *
1 ¼ 296
0.6
TEASPOON ML SALT
½ 118
CUP ML SUGAR
½ 2.5
TEASPOON ML CINNAMON
1 113
STICK G BUTTER, UNSALTED
melted and cooled
Macadamia rum filling
1 ½ 355
79
CUP ML WATER
1 ½ 1.5
ENVELOPES ENVELOPES GELATIN, UNFLAVORED
unflavored
4 4
EACH EACH EGG YOLKS *
79
CUP ML DARK RUM *
½ 118
½ 118
CUP ML MACADAMIA NUTS
chopped toasted *
1 237
CUP ML HEAVY WHIPPING CREAM
for finishing, optional

Directions

Preheat the oven to 400℉ (200℃).

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 ½ to ¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 963 73% from fat
 % Daily Value *
Total Fat 78g 121%
Saturated Fat 49g 244%
Trans Fat 0g
Cholesterol 265mg 88%
Sodium 140mg 6%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 58% Vitamin C 2%
Calcium 11% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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