Note: For 9" x 13" cake pan, double all ingredients.
Crust:
- 1 1/2 blocks butter
- 3 T sugar
- 1 1/2 C flour
- 1/2 C macadamia nut bits
Cram butter and sugar well. Add flour and nuts. Press into a pie pan. Bake 350 deg. F for 15 minutes or until golden brown.
Filling:
Empty one envelope gelatin into a 1/4 C water.
Stir the following and cook in a double boiler until slightly thickened.
- 1 can (6 oz) guava nectar base
- 1/2 tsp salt
- 3 T lemon juice
- 4 egg yolks, lightly beaten
After thickened, stir in the soaked gelatin and mix well. Cool mixture, then refrigerate, stirring occasionally. DO NOT LET IT HARDEN.
Whip 4 egg whites until stiff, then beat in 1/2 C sugar very slowly.
When guava mixture is slightly thickened, beat well until smooth and fold into egg whites.
Whip 1 C whipping cream until thick. Fold 1/2 of the whipped cream in the guava egg white mixture.
Fill the pie shell. Refrigerate.
Add 1 T sugar to the rest of the whipped and use as topping for the pie or spread over pie as another layer.
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