Macadamia Nut Cream Pie

Delicious Macadamia Nut Cream Pie Recipe from USA

Region / culture: USA | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 8

Introduction

Macadamia Nut Cream Pie is a decadent and creamy dessert that combines the rich flavors of macadamia nuts, chocolate, and brandy in a delicious pie filling. This recipe is perfect for special occasions or when you want to impress your guests with a show-stopping dessert.

History

The origins of Macadamia Nut Cream Pie are unclear, but macadamia nuts are native to Australia and have been used in cooking for centuries. The creamy filling in this pie is reminiscent of a classic French pastry cream, but with the added richness of macadamia nuts and chocolate.

Ingredients

1 (9-inch) baked pie shell
0.33 cup cornstarch
3 tbsp + 0.5 cup sugar, divided
1 large egg
1 large egg yolk
2 cups milk
1 tsp unflavored gelatin
0.25 cup brandy
2.5 cups heavy cream
0.33 cup + 0.75 cup chopped macadamia nuts, divided
6 oz (170 g) semi-sweet chocolate
9 – 10 whole macadamia nuts

How to prepare

In a bowl, combine 3 tbsp of cornstarch, 3 tbsp of sugar, 1 egg, and 1 egg yolk.
In a saucepan, combine 1 cup of milk and 0.5 cup of sugar. Bring the mixture to a boil over moderate heat and add it to the cornstarch mixture slowly, while beating until well combined.
Transfer the mixture back to the saucepan and simmer over low heat until it begins to thicken. Simmer for an additional 5 minutes.
Transfer the pastry cream to a bowl and cover it. Chill in the refrigerator for 30 minutes.
In a small bowl, sprinkle gelatin over brandy to soften for 10 minutes. Place the bowl in a pan of hot water and stir the gelatin until dissolved.
In a chilled bowl, beat heavy cream until it holds stiff peaks.
Using an electric mixer, beat the pastry cream until it is completely smooth. In a large bowl, combine the pastry cream with the gelatin mixture, 2 cups of whipped cream, and 0.33 cup of chopped macadamia nuts.
In a small saucepan, melt semi-sweet chocolate over low heat. Dip extra macadamia nuts in the chocolate and let them dry on waxed paper.
Brush the bottom of a pie shell with a thin layer of chocolate. Pour in the filling and chill the pie, covered, for 1 hour or until completely set.
Sprinkle 0.5 cup of macadamia nuts around the edge of the pie. Transfer the remaining whipped cream to a pastry bag fitted with a star tip and pipe 9-10 rosettes of cream over the top of the pie.
Top each rosette with a chocolate-covered nut and chill for at least 2 hours.

Variations

For a twist on the classic recipe, try adding a layer of caramel or butterscotch sauce between the pie crust and filling.
Substitute white chocolate for the semi-sweet chocolate for a sweeter flavor profile.

Cooking Tips & Tricks

Be sure to chill the pastry cream before adding it to the whipped cream to ensure a smooth and creamy filling.

- Use high-quality chocolate for the best flavor in the chocolate-covered macadamia nuts.

- Pipe the whipped cream rosettes on top of the pie for a beautiful and elegant presentation.

Serving Suggestions

Serve slices of Macadamia Nut Cream Pie with a dollop of whipped cream and a sprinkle of chopped macadamia nuts on top for added crunch.

Cooking Techniques

Be sure to cook the pastry cream over low heat to prevent it from curdling.

- Use a pastry bag fitted with a star tip to pipe the whipped cream rosettes for a professional-looking finish.

Ingredient Substitutions

If you don't have brandy, you can substitute rum or bourbon for a different flavor profile.

- Pecans or almonds can be used in place of macadamia nuts if desired.

Make Ahead Tips

This pie can be made up to 24 hours in advance and stored in the refrigerator until ready to serve. Add the whipped cream rosettes and chocolate-covered nuts just before serving.

Presentation Ideas

Garnish the pie with a drizzle of chocolate sauce or caramel sauce for an extra touch of elegance. Serve on a decorative platter for a stunning presentation.

Pairing Recommendations

Pair slices of Macadamia Nut Cream Pie with a cup of coffee or a glass of dessert wine for a delicious end to a meal.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator, covered, for up to 3 days. To reheat, let the pie come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 570 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 45g per serving

Saturated Fat: 22g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

Calcium: 15% DV per serving

Iron: 10% DV per serving

Alergens

Contains: Eggs, Milk, Nuts

Summary

This Macadamia Nut Cream Pie is a rich and indulgent dessert that is high in fat and calories. It is best enjoyed in moderation as a special treat.

Summary

Macadamia Nut Cream Pie is a luxurious and indulgent dessert that is sure to impress your guests. With a creamy filling, crunchy macadamia nuts, and rich chocolate, this pie is a show-stopping finale to any meal. Enjoy a slice with a cup of coffee or a glass of dessert wine for a truly decadent experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Macadamia Nut Cream Pie. It was many years ago, when I was just a young girl, spending my summers with my great-aunt in Hawaii. She was a wonderful cook, and I loved spending time in her kitchen, learning all of her delicious recipes.

One day, as we were preparing for a family gathering, my great-aunt pulled out a yellowed piece of paper from her recipe box. She explained that it was a recipe she had learned from a friend many years ago, and it was always a hit at parties. As she read through the ingredients and instructions, I knew I had to learn how to make it myself.

The combination of creamy filling and crunchy macadamia nuts sounded like a dream come true. I watched intently as my great-aunt demonstrated each step, from toasting the nuts to whipping the cream. The smell of vanilla and freshly grated nutmeg filled the air, making my mouth water in anticipation.

After a few hours of baking and chilling, the pie was finally ready to be served. The first bite was pure heaven – the rich, creamy filling melted in my mouth, while the crunchy nuts added the perfect amount of texture. It was love at first bite, and I knew I had to make this pie for my own family someday.

As the years went by, I perfected the recipe, adding my own twist here and there. Whenever I made the Macadamia Nut Cream Pie, it became a family favorite, requested for special occasions and gatherings. I loved the way my loved ones’ faces lit up with joy as they took their first bite, just like mine did all those years ago.

I shared the recipe with friends and neighbors, who all raved about its deliciousness. They couldn’t believe that such a simple pie could be so decadent and impressive. It became my signature dish, the one everyone asked me to bring to potlucks and parties.

Over the years, I collected many recipes from various places and people, but the Macadamia Nut Cream Pie always held a special place in my heart. It was a reminder of the hot Hawaiian summers spent with my great-aunt, learning the art of cooking and baking from someone who truly loved sharing her passion with others.

Now, as I pass on the recipe to my own grandchildren, I see the same excitement and wonder in their eyes that I once had. I tell them the story of how I learned to make the pie, and how it has brought me so much joy and happiness over the years. I hope that they will continue to make it for their own families, and that it will become a cherished tradition for generations to come.

As I sit here, reminiscing about the past and savoring a slice of Macadamia Nut Cream Pie, I am filled with gratitude for the memories and experiences that have shaped me into the cook I am today. Cooking is more than just a task – it is a way to connect with others, to share love and joy through delicious food. And for me, there is no greater joy than sharing a slice of my favorite pie with the ones I love.