Macadamia Nut Cream Pie

"This recipe was published in food network magazine. my husband went crazy for it"
 
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Ready In:
24hrs 25mins
Ingredients:
16
Yields:
1 pie
Serves:
6-8
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ingredients

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directions

  • to make the crust: pulse teh flour, 1/2 cup coconut and salt in a food processor until the coconut is finely chopped.
  • add the butter and shorteneing and mix until looks like coarse meal with pea size bits of butter.
  • drizzle in 3 tablespoons ice water and pulse until dough begins to come together.
  • turn into a sheet of plastic wrap and pat into a disk.
  • wrap tightly and chill until firm, at least 1 hour.
  • preheat oven to 375.
  • roll out dough into an 11 inch round on a lightly floured surface.
  • ease into 9 inch pie plate.
  • fold in overhanging dough and crimp with your fingers.
  • pierce the bottom with a fork.
  • chill til firm, about 15 minutes.
  • line teh crust with foil then fill with pie weights or dried beans.
  • bake until edges are golden 20-25 minutes.
  • remove foil and weights and continue baking 10 to 15 more minutes.
  • transer to wire rack and cool completely.
  • to make the fillng: heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat.
  • (do not boil).
  • whisk the egg yolks, 1/2 cup sugar, cornstarch and vanilla with remaining 1/4 cup milk until combined.
  • gradually whisk half of the hot milk mixture into egg mixture then pour back into saucepan and whisk with remaining mix mixture.
  • cook stirring constantly until mixture begins to boil and gets thick, about 2-3 minutes.
  • remove from heat and stir in white chocolate until smooth.
  • transer to a mixing bowl and let cool completely.
  • once filling is cool bring a few inches of water to a simmer in a saucepan.
  • whisk the egg whites and 1/4 cup sugar in a heatproof bowl.
  • set the bowl over the pan, do not let bowl touch water and whisk until sugar dissolves and mixture is warm.
  • remove from heat and beat with hand mixer until whites are glossy and stiff.
  • fold egg whites into filling.
  • cover and chill 6 hours to overnight.
  • just before serving, beat heavy cream and confectioner's sugar with mixer until stiff peaks form.
  • transer to piping bag with star tip and pipe aroudn edges of pie.
  • top with whole macadamia nuts and toasted coconut.

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RECIPE SUBMITTED BY

Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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