An elegant and unusual chiffon pie with a creamy avocado and rum filling, from a recipe attributed to the Hotel Hana-Maui.
Author
Hotel Hana-Maui
Recipe
Custard Base
| Measurements | Ingredients |
|---|---|
| 1 C | Strained Ripe Avocado |
| 4 | Egg Yolks |
| 1/4 Cup | Butter |
| Dash | Cinnamon |
| Dash | Nutmeg |
| 2 T | Sugar |
| Juice of 1/2 Lemon | |
| 1 T | Gelatin |
| 1/4 C | Rum |
Meringue
| Measurements | Ingredients |
|---|---|
| 4 | Egg Whites |
| 1/2 C | Sugar |
Assembly
| Measurements | Ingredients |
|---|---|
| 1 | Baked 9” Pie Crust, cooled |
| 1/4 C | Macadamia Nuts, chopped |
| Whipped Cream, for garnish |
Instructions
- For the Custard Base: In the top of a double boiler, cook the avocado, egg yolks, butter, nutmeg, cinnamon, 2 Tbsp sugar, and lemon juice together, stirring constantly until thickened.
- In a small bowl, soften the gelatin in the rum for 5 minutes. Stir this into the hot custard mixture until dissolved. Let the custard cool completely.
- For the Meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the 1/2 cup sugar and continue beating until stiff, glossy peaks form.
- Assemble the Pie: Gently fold the cooled custard base into the meringue.
- Pour the filling into the cooled, baked pie shell.
- Sprinkle the top with chopped macadamia nuts.
- Chill for several hours until firm. Garnish with whipped cream before serving.
Warning
This recipe contains raw or very lightly cooked eggs. For those with health concerns, consider using pasteurized eggs.
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