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May 2018

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Macadamia Rum Mousse Pie Recipe

Macadamia Rum Mousse Pie recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Macadamia Rum Mousse Pie recipe  PDF



Macadamia Crumb Crust and Topping 1 cup finely chopped macadamia pieces
1 1/4 cups unbleached allpurpose flour
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 stick unsalted butter melted and cooled
Macadamia Rum Filling: 1 1/2 cups heavy cream
1/3 cup water
1 1/2 envelopes unflavored gelatin
4 egg yolks
1/3 cup dark rum
1/2 cup light brown sugar
1/2 cup chopped toasted macadamias
1 cup heavy cream for finishing,
optional
Preheat the oven to 400 degrees. For the crumb crust, combine the nuts, flour, salt, sugar, and cinnamon in a mi ing bowl, and stir to mi well. Stir in the melted butter and continue stirring until the mi ture has absorbed the butter. Break the mi ture into even 1/2 to 1/4 inch crumbs, rubbing with the fingertips. Place half the crumb mi ture into a 9 inch Pyre pie pan and press with the fingertips to line the pan evenly. Place the remaining crumb mi ture, 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 mi er, 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 mi ture 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.

Macadamia Rum Mousse Pie recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
555 people have voted
Last Reviewed on 2018-05-26



Saturday, May 26 2018 Download & Print Macadamia Rum Mousse Pie recipe  PDF   Cookie recipes RSS   Thumsb up

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