Awesome! Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch. Pillsbury.com.:) Forgot to include 2-3 hrs refrigerator time, until filling is set.
cup toasted macadamia nuts, coarsely chopped (optional)
NUTRITION INFO
Serving Size: 1 (120) g
Servings Per Recipe:
12
AMT. PER SERVING% DAILY VALUE
Calories: 434.6
Calories from Fat 331 g76 %
Total Fat 36.8 g56 %
Saturated Fat 17.9 g89 %
Cholesterol 84.7 mg
28 %
Sodium 145.8 mg
6 %
Total Carbohydrate
25.9 g
8 %
Dietary Fiber 1.1 g4 %
Sugars 16.7 g66 %
Protein 2.9 g
5 %
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DIRECTIONS
Heat oven to 450°F & bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate.
Cool completely on cooling rack, about 15 minutes.
In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted & spread in bottom of crust.
In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
Cook 4 to 5 minutes, stirring frequently, until hot.
Carefully spread in crust & freeze until set, about 20 minutes.
Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
Add melted chocolate; beat until smooth.
Gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
Spread chocolate filling over nut filling.
Refrigerate until filling is set, 2 to 3 hours.
In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
Spoon over chocolate filling.
Top with toasted macadamia nuts.*
*(To toast macadamia nuts, heat oven to 350°F Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).