Avocado Rum Macadamia Nut Chiffon Pie

📜 Collection: Patsy Collection | ✍️ Attribution: Hotel Hana-Maui | 📂 Category: Desserts A unique vintage recipe from Hotel Hana-Maui featuring a lush avocado custard spiked with rum, folded into light egg whites, and topped with macadamia nuts.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	10 mins	3 hours	8 servings

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🔪 Key Equipment

• Saucepan
• Mixing bowl
• Whisk or electric mixer
• 9-inch pie dish
• Fine mesh strainer

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Ingredients

Avocado Filling

Measurements	Ingredients	Prep / Notes
1	Pie Crust	9-inch, baked and cooled
1 cup	Avocado	ripe, strained
4	Egg Yolks
4 tsp	Butter
1 dash	Cinnamon
1 dash	Nutmeg
2 tbsp	Sugar
Juice of 1/2	Lemon
1 tbsp	Gelatin	unflavored
1/4 cup	Rum

Meringue & Topping

Measurements	Ingredients	Prep / Notes
4	Egg Whites
1/2 cup	Sugar
1/4 cup	Macadamia Nuts	chopped
To taste	Whipped Cream	for garnish

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Instructions

Cook the Custard Base

1. In a saucepan over low heat, combine 1 cup strained ripe avocado, 4 egg yolks, 4 tsp butter, 1 dash nutmeg, 1 dash cinnamon, 2 tbsp sugar, and the juice of 1/2 lemon.
2. Cook slowly, stirring constantly until heated through and smooth.

Soften Gelatin and Cool

3. In a small bowl, sprinkle 1 tbsp gelatin over 1/4 cup rum to soften.
4. Add the gelatin mixture directly into the hot avocado custard and stir thoroughly until completely dissolved.
5. Remove from heat and set aside to cool.

Whip Meringue and Assemble

6. In a clean bowl, beat 4 egg whites until soft peaks form, then gradually add 1/2 cup sugar and beat until stiff peaks form.
7. Gently fold the stiffly beaten egg whites into the cooled avocado mixture until homogeneous.
8. Pour the chiffon filling into the cooled 1 baked 9-inch pie crust.
9. Sprinkle top with 1/4 cup macadamia nuts and chill until set. Garnish with whipped cream before serving.

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💡 Make-Ahead & Storage: Chill the pie in the refrigerator for at least 3 hours or overnight before serving to allow the gelatin chiffon setting to complete.

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Original Recipe Scan