Maui Macadamia Nut Rum Pie Recipes

Steps:

• Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

Steps:

• 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 1/2 inch 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.

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

Steps:

• Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
• Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

Steps:

• Preheat oven to 350.
• If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
• Chop nuts and place in single layer on baking sheet.
• Toast about 5 minutes, or until golden brown. Set aside.
• Combine sugar, gelatin, cornstarch and salt in blender or food processor.
• Add cream cheese and sour cream.
• Whirl, gradually adding milk, and continue blending or processing until smooth.
• Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
• Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
• Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
• Remove top of double boiler and set aside to cool slightly.
• Whip egg whites until stiff peaks form.
• Stir rum into filling mixture and fold in egg whites.
• Chill until thickened but not firm.
• Whip cream until stiff and fold into filing along with half of the toasted nuts.
• Pour into prepared crust and chill at least 2 hours.
• Sprint top with remaining nuts just before serving.

Steps:

• Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
• Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.

Steps:

• In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald.
• Mix the remaining 1/3 cup milk with 1 whole egg and cornstarch.
• Thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan.
• Cook 5 more minutes, stirring constantly, until mixture thickens.
• Cool 1 hour.
• Beat egg whites until soft peaks form; fold carefully into cooled mixture.
• Pour into pie shell; chill.
• Before serving, top with sweetened whipped cream and remaining 1/4 cup nuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
• Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
• In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
• Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Steps:

• Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.