Macadamia Nut Cream Pie Recipe Kitchen

Macadamia Nut Cream Pie Recipe | Recipe Iseasy KitchenDifficulty: IntermediateServings: 8 to 10 slicesNutrition per serving (based on 10 servings):Calories: 459Total Fat: 29 gSaturated Fat: 13 gCarbohydrates: 46 gDietary Fiber: 2 gSugar: 27 gProtein: 6 gCholesterol: 73 mgSodium: 157 mgTotal Time: 3 hoursPreparation Time: 1 hour 45 minutesCooking Time: 1 hour 15 minutes

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 cup sweetened shredded coconut
• 1/2 teaspoon kosher salt
• 3 tablespoons cold, unsalted butter, diced into half-inch pieces
• 3 tablespoons cold vegetable shortening

For the Filling:

• 1 3/4 cups whole milk
• 1/2 cup salted macadamia nuts, minced
• 2 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup cornstarch
• 1 tablespoon vanilla extract
• 3 ounces white chocolate, chopped finely

For the Topping:

• 3/4 cup chilled heavy cream
• 1 tablespoon confectioners' sugar
• 1/4 cup salted macadamia nuts
• 2 tablespoons sweetened shredded coconut, toasted

Directions

1. Prepare the crust: In a food processor, pulse flour, coconut, and salt until coconut is finely ground. Add cold butter and shortening; pulse to coarse crumbs with pea-sized butter bits. Drizzle in 3 tablespoons ice water, pulsing until dough forms (add up to 1/2 tablespoon more if needed). Shape into a disc on plastic wrap, chill 1 hour or overnight.
2. Preheat oven to 375F. Roll dough to 11-inch circle on floured surface; fit into 9-inch pie pan. Crimp edges, prick bottom with fork. Chill 15 minutes. Line with foil and pie weights; bake 20-25 minutes until edges brown. Remove foil/weights; bake 10-15 minutes more until golden. Cool completely.
3. Make filling: Heat 1 1/2 cups milk with minced macadamia nuts over medium (don't boil). Whisk egg yolks, 1/2 cup sugar, cornstarch, vanilla, and remaining 1/4 cup milk. Temper with half hot milk, then return to pan. Cook, stirring, 2-3 minutes until thick and bubbling. Off heat, stir in white chocolate until smooth. Cool in bowl ~30 minutes, stirring occasionally.
4. Beat egg whites with remaining 1/4 cup sugar over simmering water until warm and sugar dissolves. Whip to stiff glossy peaks (~5 minutes). Fold into cooled filling; spread in crust. Chill 6+ hours or overnight.
5. Before serving, whip cream with confectioners' sugar to medium peaks. Pipe around pie edges; sprinkle with macadamia nuts and toasted coconut. Slice into tropical bliss!

Recipe courtesy Recipe Iseasy Magazine