Macadamia Nut Cream Pie
- Ready In:
- 24hrs 25mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 295.73 ml flour
- 118.29 ml sweetened flaked coconut
- 2.46 ml sea salt
- 44.37 ml cold unsalted butter, cut up
- 44.37 ml cold vegetable shortening
- 414.03 ml whole milk
- 118.29 ml chopped macadamia nuts
- 2 eggs, separated
- 177.44 ml sugar
- 118.29 ml cornstarch
- 14.79 ml vanilla extract
- 85.04 g finely chopped white chocolate
- 177.44 ml cold heavy cream
- 14.79 ml confectioners' sugar
- 59.14 ml whole macadamia nuts
- 29.58 ml sweetened flaked coconut, toasted
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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">