Macadamia Nut Cream Pie

Name: Macadamia Nut Cream Pie
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp confectioners sugar; 118 milliliters cornstarch; 2 larges eggs, separated; 296 milliliters all-purpose flour, plus more for dusting; 177 milliliters granulated sugar; 177 milliliters cold heavy cream; 1 teaspoons kosher salt; 59 milliliters salted macadamia nuts; 118 milliliters salted macadamia nuts, finely chopped; 118 milliliters sweetened shredded coconut; 2 Tbsps sweetened shredded coconut, toasted; 3 Tbsps cold unsalted butter, cut into 1/2-inch pieces; 1 Tbsp vanilla extract; 3 Tbsps cold vegetable shortening; 85 grams white chocolate, finely chopped; 414 milliliters whole milk

You can never have too many dessert recipes, so give Macadamia Nut Cream Pie a try. This recipe makes 10 servings with 458 calories, 6g of protein, and 29g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of confectioners' sugar, vanillan extract, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped.

Ingredients you will need

Coconut

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter.

Ingredients you will need

Shortening

Butter

Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Dough

Roll

Equipment you will use

Aluminum Foil

Bake until the edges are golden, 20 to 25 minutes.

Equipment you will use

Oven

Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes.

Equipment you will use

Aluminum Foil

Transfer to a rack and let cool completely.

Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil).

Ingredients you will need

Macadamia Nuts

Milk

Equipment you will use

Sauce Pan

Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes.

Ingredients you will need

Corn Starch

Egg Yolk

Vanilla

Sugar

Milk

Egg

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk

Bowl

Remove from the heat and stir in the white chocolate until smooth.

Ingredients you will need

White Chocolate

Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.

Equipment you will use

Bowl

Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm.

Ingredients you will need

Egg Whites

Sugar

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Ingredients you will need

Egg Whites

Crust

Wrap

Equipment you will use

Plastic Wrap

Hand Mixer