Macadamia Chiffon Pie

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Servings: 8 Difficulty: Advanced
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A light, airy dessert with rich macadamia nut flavor and a touch of dark rum
Macadamia Chiffon Pie recipe image
Macadamia Chiffon Pie recipe image
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Macadamia Chiffon Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 552.3

Description

This elegant Macadamia Chiffon Pie features a delicate, airy filling infused with the rich, buttery flavor of macadamia nuts and a subtle hint of dark rum. The texture is incredibly light, achieved by folding whipped egg whites into a smooth custard base. It offers a sophisticated balance of sweetness and depth, making it a perfect finale for a formal dinner or a special holiday celebration. The addition of lemon zest brightens the profile, preventing the richness from becoming overwhelming. Serve chilled for the best texture and flavor experience.

Ingredients

Directions

  1. Pour 1/4 cup cold water into a heatproof glass measuring cup, sprinkle in the gelatin, and let soften for 2-3 minutes.
  2. Set the cup in a skillet of simmering water and stir the gelatin over low heat until it dissolves completely.
  3. Remove skillet from heat, but leave the cup in to keep the gelatin warm.
  4. With a whisk or electric beater, beat the egg yolks until well blended.
  5. Slowly add 1/4 cup of the sugar and continue beating until the yolks are thick enough to fall in a ribbon when the beater is lifted.
  6. Beating constantly, pour in the boiling water in a thin stream.
  7. Pour the mixture into a 1 1/2 to 2 quart enameled or stainless steel saucepan.
  8. 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.
  9. Remove the pan from the heat and stir in the dissolved gelatin.
  10. Strain the custard through a fine sieve set over a deep bowl.
  11. Add 3 tablespoons of the rum and the lemon zest to the custard.
  12. Let the custard cool to room temperature, stirring occasionally to prevent it from setting.
  13. In a separate bowl, beat egg whites and a pinch of salt with a clean whisk or beater until they are frothy.
  14. Sprinkle in the remaining sugar and continue beating until the whites form stiff peaks.
  15. Stir about 1/4 of the egg whites into the custard to lighten it.
  16. Pour the custard over the remaining egg whites and fold together gently with a spatula.
  17. Fold in 1 1/4 cup of the chopped macadamia nuts.
  18. Pour the chiffon mixture into a prepared 10-inch shortcrust pie shell and smooth the top with a spatula.
  19. Refrigerate the pie until firm and ready to serve.
  20. Just before serving, beat heavy cream with a wire whisk or mixer until it thickens.
  21. Add superfine sugar and the remaining 2 tablespoons rum, continuing to beat until the cream is stiff.
  22. With a spatula, spread the whipped cream over the pie and sprinkle with the remaining chopped nuts.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 552.3kcal
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 11.7g59%
Cholesterol 0.0mg0%
Sodium 102.1mg5%
Total Carbohydrate 87.2g30%
Dietary Fiber 36.0g144%
Sugars 32.2g
Protein 26.0g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Prepare a 10-inch shortcrust pie shell before starting the filling.

Use 1/2 cup heavy cream, chilled, for the topping.

Use 2 tablespoons superfine sugar for the whipped cream topping.

Ensure egg whites are beaten in a completely clean, grease-free bowl to ensure they reach stiff peaks.

Fold ingredients gently to maintain the airy texture of the chiffon filling.

Store leftovers covered in the refrigerator.

Keywords: macadamia, chiffon, pie, dessert, rum, lemon, custard, egg whites, gelatin, nuts, chilled, airly, light, fold, whipped, cream, zest, sweet, rich, classic
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