Chop Macadamia Nut Pie With Vanilla Bean Ice Cream... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Really Good I think you all will enjoy Ingredients:
1 prepared basic sweet pie crust, recipe follows |
2 cups macadamia nuts, lighted toasted and chopped |
3 large eggs |
3/4 cup sugar |
3/4 cup light corn syrup |
3/4 cup dark corn syrup |
2 tablespoons melted butter |
1 tablespoon frangelico, nocello, or other nut-flavored liqueur |
pinch salt |
vanilla bean ice cream, accompaniment |
nocello whipped cream, recipe follows |
preheat the oven to 425 degrees f. |
on a lightly floured surface, roll out the dough to a circle about 12-inches in diameter. transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. refrigerate until ready to use. |
in a large bowl, beat the eggs. add the remaining ingredients and whisk to combine. |
evenly spread the nuts across the bottom of the pie shell. pour the filling over the nuts and place in the preheated oven. lower the temperature to 325 degrees f and bake for 30 minutes. turn the pie one-half turn and bake until set and golden, 10 to 15 minutes. |
place on a wire rack to cool completely. |
slice and serve with ice cream on the side and whipped cream on top. |
Directions:
1. Basic Sweet Pie Crust:
2. 8 ounces flour, about 1 1/2 cups plus 2 tablespoons
3. 1 tablespoon sugar
4. 1/2 teaspoon salt
5. 1 stick cold butter, cut into 1/4-inch pieces
6. 2 tablespoons solid vegetable shortening
7. 3 tablespoons ice water
8. Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
9. Yield: 1 (9 or 10-inch) pie crust
10. Nocello Whipped Cream:
11. 1 cup heavy cream
12. 3 tablespoons Nocello
13. Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.
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