Macadamia Nut Cream Pie

Description
Contributed by Lilly at Catsrecipes Y-Group

Ingredients

 * 1 (9") baked pie shell
 * ⅓ cup cornstarch
 * 3 tbsp + ½ cup sugar, divided
 * 1 large egg
 * 1 large egg yolk
 * 2 cups milk
 * 1 tsp unflavored gelatin
 * ¼ cup brandy
 * 2½ cups heavy cream
 * ⅓ + ¾ cup chopped macadamia nuts, divided
 * 6 oz semi-sweet chocolate
 * 9 – 10 whole macadamia nuts

Directions

 * 1) In a bowl, combine cornstarch, 3 tbsp sugar, egg and egg yolk.
 * 2) In a saucepan, combine milk and ½ cup sugar; bring mixture just to boil over moderate heat and add to cornstarch mixture in stream, beating until mixture is well combined.
 * 3) Transfer mixture to saucepan; bring to simmer over low heat until mixture begins to thicken; then simmer 5 minutes more.
 * 4) Transfer pastry cream to bowl and chill, covered, 30 minutes.
 * 5) In a small bowl sprinkle gelatin over brandy to soften, 10 minutes, set bowl in pan of hot water and stir gelatin until dissolved.
 * 6) In chilled bowl, beat heavy cream until it holds stiff peaks.
 * 7) Beat pastry cream with electric mixer until it is completely smooth and in large bowl combine it with gelatin mixture, 2 cups whipped cream and ⅓ cup chopped macadamia nuts.
 * 8) In a small saucepan, melt semi-sweet chocolate over low heat, dip extra macadamia nuts in chocolate and let dry on waxed paper.
 * 9) Brush bottom of pie shell with thin layer of chocolate, pour in filling and chill pie, covered, 1 hr or until completely set.
 * 10) Sprinkle ½ cup macadamia nuts around edge of pie, transfer remaining whipped cream to pastry bag, fitted with star tip and pipe 9 – 10 rosettes of cream over top of pie.
 * 11) Top each rosette with chocolate-covered nut and chill at least 2 hr.