Strawberry Brulee Cream Pie

• 1 cup whole macadamia nuts
• 1 cup whole pecans
• 1/2 cup unsalted butter, softened
• 1/2 cup plus 1 tbsp sugar, divided
• 1/2 tsp salt
• 1 1/2 pt fresh strawberries, washed and hulled
• 1 tbsp fresh lemon juice
• 1 envelope unflavored gelatin
• 5 tbsp cold water
• 3/4 cup heavy cream
• 1 pre-baked pie shell

Preheat oven to 350 degrees. Pulse nuts in a food processor to the consistency of coarse crumbs. Combine in a bowl with softened butter, salt, and 3 tbsp sugar. Press into bottom, and up sides, of a 9 inch pie pan. Bake 10-12 minutes, until brown and crisp then let cool. In a clean processor bowl, or heavy duty blender, add strawberries and lemon juice then puree. The blender does this most efficiently, but you may need to transfer processor puree to a blender to finish. Strain through a fine mesh sieve, pushing on solids to get all moisture. You will need 1/2 cup strained puree. Mix with 1/2 cup sugar and stir to dissolve then set aside. Soften gelatin by sprinkling over water and allowing to stand 5 minutes. Heat gently in a small saucepan to dissolve completely. Stir into fruit puree. Chill until thickened, but not set. If puree is cold, it will thicken at room temperature, but watch carefully. Whip cream until it forms soft peaks. Fold into fruit and gelatin mixture to thoroughly combine. Pour into a prepared and cooled pie shell and chill until set and firm, at least 1 hour. When ready to serve, sprinkle top of pie evenly with remaining sugar. Using a creme brulee torch, caramelize sugar on pie until crisp and dark golden brown. Serve at once.