*  Exported from  MasterCook  *
 
                          Macadamia Rum Mousse Pie
 
 Recipe By     : BAKERS' DOZEN (NICK MALGIERI)SHOW #1A19
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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 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
 1/2inch 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.  
 
 Yield: one 9 inch pie
 
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