Macadamia Nut Cream Pie Recipe

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Macadamia Nut Cream Pie
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Ingredients
16
Count
Nutrition
1148
Calories
Total time
1465
Minutes
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Ingredients:

Directions:

  1. To make the crust: pulse teh flour, 1/2 cup coconut and salt in a food processor until the coconut is finely chopped.
  2. Add the butter and shorteneing and mix until looks like coarse meal with pea size bits of butter.
  3. Drizzle in 3 tablespoons ice water and pulse until dough begins to come together.
  4. Turn into a sheet of plastic wrap and pat into a disk.
  5. Wrap tightly and chill until firm, at least 1 hour.
  6. Preheat oven to 375.
  7. Roll out dough into an 11 inch round on a lightly floured surface.
  8. Ease into 9 inch pie plate.
  9. Fold in overhanging dough and crimp with your fingers.
  10. Pierce the bottom with a fork.
  11. Chill til firm, about 15 minutes.
  12. Line teh crust with foil then fill with pie weights or dried beans.
  13. Bake until edges are golden 20-25 minutes.
  14. Remove foil and weights and continue baking 10 to 15 more minutes.
  15. Transer to wire rack and cool completely.
  16. To make the fillng: heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat.
  17. (do not boil).
  18. Whisk the egg yolks, 1/2 cup sugar, cornstarch and vanilla with remaining 1/4 cup milk until combined.
  19. Gradually whisk half of the hot milk mixture into egg mixture then pour back into saucepan and whisk with remaining mix mixture.
  20. Cook stirring constantly until mixture begins to boil and gets thick, about 2-3 minutes.
  21. Remove from heat and stir in white chocolate until smooth.
  22. Transer to a mixing bowl and let cool completely.
  23. Once filling is cool bring a few inches of water to a simmer in a saucepan.
  24. Whisk the egg whites and 1/4 cup sugar in a heatproof bowl.
  25. Set the bowl over the pan, do not let bowl touch water and whisk until sugar dissolves and mixture is warm.
  26. Remove from heat and beat with hand mixer until whites are glossy and stiff.
  27. Fold egg whites into filling.
  28. Cover and chill 6 hours to overnight.
  29. Just before serving, beat heavy cream and confectioner's sugar with mixer until stiff peaks form.
  30. Transer to piping bag with star tip and pipe aroudn edges of pie.
  31. Top with whole macadamia nuts and toasted coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1147.83 Kcal (4806 kJ)
Calories from fat 619.76 Kcal
% Daily Value*
Total Fat 68.86g 106%
Cholesterol 147.55mg 49%
Sodium 1447.14mg 60%
Potassium 508.61mg 11%
Total Carbs 119.06g 40%
Sugars 50.2g 201%
Dietary Fiber 8.08g 32%
Protein 16.22g 32%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 4%
Iron 4.6mg 26%
Calcium 365mg 37%
Amount Per 100 g
Calories 320.99 Kcal (1344 kJ)
Calories from fat 173.32 Kcal
% Daily Value*
Total Fat 19.26g 106%
Cholesterol 41.26mg 49%
Sodium 404.7mg 60%
Potassium 142.23mg 11%
Total Carbs 33.3g 40%
Sugars 14.04g 201%
Dietary Fiber 2.26g 32%
Protein 4.54g 32%
Vitamin C 0.2mg 1%
Iron 1.3mg 26%
Calcium 102.1mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.9
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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