Avocado Rum Macadamia Nut Chiffon Pie
📜 Collection: PatsyCollection | ✍️ Attribution: Hotel Hana-Maui | 📂 Category: Desserts A unique and elegant chiffon pie featuring a light and airy filling of creamy avocado, a hint of rum, and a crunchy macadamia nut topping. Originating from the historic Hotel Hana-Maui, this dessert offers a delightful tropical twist.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 4 hours | One 9-inch pie |
🔪 Key Equipment
- Double boiler
- Electric mixer
- Mixing bowls
- 9-inch pie pan
- Spatula
Ingredients
Custard Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Avocado | Strained, ripe |
| 4 | Egg Yolks | At room temperature |
| 1/4 Cup | Butter | Softened |
| Dash | Cinnamon | Ground |
| Dash | Nutmeg | Ground |
| 2 Tbsp | Sugar | Granulated |
| 1/2 | Lemon | Juiced |
| 1 Tbsp | Gelatin | Unflavored |
| 1/4 Cup | Rum | Light or dark |
Meringue
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Egg Whites | At room temperature |
| 1/2 Cup | Sugar | Granulated |
Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pie Crust | Baked 9-inch, cooled |
| 1/4 Cup | Macadamia Nuts | Chopped |
| As needed | Whipped Cream | For garnish |
Instructions
Step 1: Prepare the Custard Base
- In the top of a double boiler, whisk together the 1 cup strained ripe avocado, 4 egg yolks, 1/4 cup butter, dash of nutmeg, dash of cinnamon, 2 Tbsp sugar, and juice of 1/2 lemon.
- Cook over simmering water, stirring constantly, until the mixture thickens like a custard and coats the back of a spoon. Do not let it boil.
Step 2: Bloom the Gelatin and Cool Custard
- While the custard cooks, sprinkle the 1 Tbsp gelatin over the 1/4 cup rum in a small bowl and let it soften for 5 minutes.
- Once the custard has thickened, remove it from the heat and stir in the softened gelatin and rum mixture until completely dissolved. Set the custard aside to cool completely to room temperature.
Step 3: Whip the Meringue
- In a separate, clean mixing bowl, beat the 4 egg whites with an electric mixer until soft peaks form.
- Gradually add the 1/2 cup sugar and continue beating on high speed until stiff, glossy peaks form.
Step 4: Assemble and Chill
- Gently fold the cooled avocado custard into the beaten egg whites until no white streaks remain and the mixture is light and airy.
- Pour the chiffon filling into the cooled, baked pie crust and spread evenly.
- Sprinkle the 1/4 cup chopped macadamia nuts over the top.
- Chill the pie in the refrigerator for at least 4 to 6 hours, or until completely firm and set.
- Garnish with whipped cream before serving.
💡 Make-Ahead & Storage: Store the finished pie covered in the refrigerator for up to 2 days.
Original Recipe Scan
