1 (9") pie crust, baked
2 c. milk
6 egg yolks
1/2 c. sugar
1/2 c. flour
2 c. heavy cream
1 tbsp. vanilla
3/4 c. macadamia nuts, chopped
Whipped cream

Heat milk in heavy saucepan until hot. Do not boil. Mix egg yolks and sugar. Beat until fluffy and smooth. Then beat in flour. Pour in hot milk slowly, while beating. Strain back into heavy saucepan. Cook, stirring, on low heat until very thick. Remove from heat and let cool.

Whip the heavy cream until very stiff and fold slowly into pastry cream. Fold vanilla and nuts into mixture and pour into the pie shell. Chill for 2 hours. Garnish with whipped cream and more nuts.