Macadamia Rum Mousse Pie
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.25 cups
Flour (unbleached, allpurpose)1 tsp
Salt1 cup
Sugar1 tsp
Cinnamon1 cup
Water1.5 envelopes
Unflavored Gelatin1 cup
Light Brown SugarDirections:
1
Preheat the oven to 400 degrees
2
For the crumb crust: combine the nuts, flour, salt, sugar, and cinnamon in a mixing bowl, and stir to mix well
3
Stir in the melted butter and continue stirring until the mixture has absorbed the butter
4
Break the mixture into even 1/2 to 1/4 inch crumbs, rubbing with the fingertips
5
Place half the crumb mixture into a 9 inch Pyrex pie pan and press with the fingertips to line the pan evenly
6
Place the remaining crumb mixture, in an even 1/2 inch layer on a cookie sheet
7
Bake the crust and crumbs on the middle rack of the oven about 20 minutes, until crisp and light golden in color
8
Cool the crust and crumbs on racks
9
For the Mousse Filling: Whip the cream until it holds soft peaks and set it aside in the refrigerator
10
Sprinkle the gelatin on the water in a small, heatproof bowl
11
Allow to soak 5 minutes, then place over a small pan of simmering water to melt while preparing the filling
12
When the gelatin is melted, remove from the pan and allow to cool
13
In the bowl of an electric mixer, or another heatproof bowl, whisk the egg yolks
14
Whisk in the rum, then the sugar
15
Place over a pan of gently simmering water and whisk constantly until thickened, about 3 minutes
16
If the yolk mixture becomes too hot, it may scramble
17
Remove the bowl from the water and beat by machine, on medium speed, until cooled to room temperature
18
Whisk in the dissolved gelatin, then fold in the whipped cream and the chopped nuts
19
Pour the filling into the cooled shell and smooth the top
20
Cover loosely with plastic wrap and chill until set at least 6 hours
21
To finish the pie, top with the baked crumbs
22
Or whip the optional cream, spread half on the mousse and top with the crumbs
23
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