Macadamia Nut Cream Pie and Macadamia Nut Pie
Source: alt.recipes.hawaii/mealele/2000

Here are two recipes clipped from the Honolulu star bulletin.

The first is a mac cream pie, a traditional favorite from
the Royal Hawaiian Hotel, flavored with Kahlua liqueur. It was published in the 1995 cookbook, "The Taste of Success: Recipes from Hawaii's VIPs," a fund-raising project for the Rehabilitation Hospital of the Pacific.

The second is a pecan-pie-style recipe made with corn syrup, and it comes from "Still More of Our Favorite Recipes," published by the Maui Extension Homemakers' Council in 1967.

Macadamia Nut Cream Pie

1/2 cup sugar
4 tablespoon sifted cornstarch
1/2 teaspoon salt
2 cups milk
4 egg yolks, lightly beaten
1 tablespoon butter
2 tablespoons Kahlua liqueur
3/4 cup chopped macadamia nuts
2 cups whipped cream
1 9-inch baked pie shell

Combine sugar, cornstarch and salt in top of a double
boiler. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10-15
minutes, stirring constantly until mixture thickens to a loose custard.

Blend 1/2 cup of the hot sugar mixture into the egg yolks, 1
tablespoon at a time. Slowly pour and beat the warm egg mixture back into the remaining sugar
mixture. Continue cooking 3-5 minutes, until the custard is thick. Add butter; cool to
room temperature.

Stir in the Kahlua and all but 1 tablespoon of the nuts.

Fold in 1 cup whipped cream. Fill pie shell, garnish with remaining whipped cream and reserved
nuts. Chill.

Macadamia Nut Pie

3 eggs
2/3 cup sugar
1 cup light corn syrup
1-1/2 cups chopped macadamia nuts
2 tablespoons melted butter
1 teaspoon vanilla
1 unbaked 9-inch pie shell

Beat eggs with sugar and corn syrup. Stir in nuts; add butter and vanilla; blend well. Pour into pie shell. Bake at 325 degrees for 50 minutes or until crust
is golden and center is somewhat set; test by shaking gently.

Cool and chill.