Macadamia Cream Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Chocolate coated pastry||1|
|Whipping cream||1 Cup (16 tbs)|
|Chopped macadamia nuts||1⁄2 Cup (8 tbs)|
Combine the gelatin, cornstarch and sugar in a large heavy saucepan over low heat; mix well.
Whisk in the milk.
Cook for about 2 minutes or until mixture thickens and bubbles, stirring constantly.
Beat the eggs in a small bowl with a wire whisk.
Whisk in a small amount of the hot milk mixture and return to the saucepan.
Cook for 3 minutes, stirring constantly.
Stir in the brandy.
Cover with plastic wrap.
Place in the refrigerator for 40 minutes or until chilled and beginning to hold soft mounds when spooned.
Prepare the Chocolate-Coated Pastry and cool completely on a wire rack.
Chill the pastry in the refrigerator for about 30 minutes.
Beat the cream until stiff peaks form.
Beat the chilled egg mixture until smooth.
Fold in the whipped cream and macadamia nuts.
Pour into the Chocolate-Coated Pastry.
Chill, covered, for 4 hours.