Macadamia Bavarian Cream Pie

• 1 baked 9″ or 10″ pie shell, cooked
• 1 envelope unflavored gelatin
• ¼ cup sugar
• 1/8 tsp. salt
• 2 eggs, separated
• 1¾ cups milk
• ½ tsp. vanilla
• ¾ cup macadamia nuts, finely ground
• ¼ cup sugar
• 1 cup whipping cream, whipped or 2/3 cup icy cold evaporated milk, whipped

Mix gelatin, sugar and salt together thoroughly in top of double boiler or heavy saucepan. Beat together egg yolks and milk, add to gelatin mixture. Cook over boiling water or on medium heat, stirring constantly until gelatin is thoroughly dissolved, about 8 minutes. Remove from heat, add vanilla. Chill to unbeaten egg white consistency. Add nuts. Beat egg whites until stiff, beat in ¼ cup sugar gradually. Fold in gelatin mixture. Fold in whipped cream. Turn into pie shell and chill 12 hours before serving. Top with more macadamia nuts, coconut or whipped cream.