Ingredients

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

Instructions

1. Combine sugar, cornstarch and salt in top of a double boiler.
2. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10-15 minutes, stirring constantly until mixture thickens to a loose custard.
3. Blend 1/2 cup of the hot sugar mixture into the egg yolks, 1 tablespoon at a time.
4. Slowly pour and beat the warm egg mixture back into the remaining sugar mixture. Continue cooking 3 to 5 minutes, until the custard is thick.
5. Add butter; cool to room temperature.
6. Stir in the Kahlua and all but 1 tablespoon of the nuts.
7. Fold in 1 cup whipped cream.
8. Fill pie shell, garnish with remaining whipped cream and reserved nuts.
9. Chill.